This cheddar-onion tart is a weekend lunch or midweek dinner solution. Photo: William Meppem
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Ingredients
40g butter
3 medium brown onions, finely sliced
2 extra-large free-range eggs
1 cup double cream
sea salt and freshly ground white pepper
1 cup mature cheddar, coarsely grated
22cm savoury shortcrust pastry shell, pre-cooked
Method
Melt the butter in a large, heavy-based pan and cook the onions slowly, for about 30 minutes, stirring occasionally until soft and caramelised. Set aside to cool.
Beat the eggs, cream and some seasoning together in a medium bowl. Add half the cheese and stir through.
Spread the onion mixture evenly across the base of the pastry shell. Pour in the egg mixture and sprinkle over the remaining cheese.
Bake at 180ºC for 20-25 minutes, or until set and golden. Remove from oven and allow to cool.
Cut the tart into wedges.
Serve with Neil Perry's pear, celeriac and walnut salad salad.
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