Doves Farm Organic Fine Plain Wholemeal Flour
salt and pepper
Peel and slice the onions.
Put the oil and butter into a frying pan, add the onions, cover and cook over a medium-high heat, stirring occasionally, for 25 – 35 minutes. The onions will collapse and become brown.
Remove the lid, stir in the sugar and cook for a further 2 minutes then remove from the heat, cover and set aside. These onions can be prepared well in advance of making the tart.
Put the flour and butter into a large bowl.
Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs.
Sprinkle the water over the flour and stir to bring together to form a ball of dough. If it does not do this easily, add a few more drops of water. Cover the dough and leave it to stand for 15 minutes.
Pre-heat the oven and rub a little butter or oil around the inside of a 23cm/9” quiche or pie dish.
Roll out the pastry in a 28cm/11” circle about the thickness of a £1 coin.
Gently lift the pastry into the prepared dish. Alternatively, press the pastry into a baking dish using your fingers.
Cut away any pastry hanging over the edge of your dish.
Break the eggs into a mixing bowl, add the cream, salt and pepper and beat together well.
Add the prepared onions to the bowl, stir to combine then tip the mixture into the prepared pastry base.