Cheese and Onion Tart

You know how it is, you need to make lunch so there you are standing with the refrigerator door open, peering in and you see... NOTHING!   Well next to nothing; a box of eggs, a carton of cream, and a bit of left over cheese.   Then that little light bulb goes on, not the one in the fridge, the one over your head.  You have everything you need to make a Cheese and Onion Tart. 

Start with the pastry case.  I know, pastry can be a bit scary but I used this very easy recipe from River Cottage:

250 grams plain flour
125 grams butter cut into cubes
pinch of salt
75 ml cold milk

Place the flour and salt into a large mixing bowl.  Add the butter and rub it into the flour until it looks like bread crumbs.  Stir in the milk, a little at a time, until the pastry comes together.  Gather the pastry into a ball, wrap in cling film and chill in the fridge for about 30 minutes.  

Turn the oven on to 180C/350F.   Roll the pastry out as thinly as you dare.  I like to do this between two pieces of cling film.  Line a 25 cm tart pan with the pastry.  

Line the tart shell with baking paper or foil and add 'baking beans'.  In my case they really are dried beans I use ONLY for baking.  Bake the tart case 'blind' for 15 minutes.  Then remove the baking beans and paper.  Dock the bottom of the pastry shell so it doesn't bubble up and return it to the oven to bake for about 10 minutes more.  The pastry should be starting to take on a little colour and look almost baked. 

While the pastry is baking, you can begin preparing the filling.

3-4 onions
1 Tablespoon vegetable oil
1 teaspoon dried mixed herbs
140 grams grated cheese (I used Cheddar)
2 large eggs
300 ml cream*
salt and pepper

Thinly slice about 500 grams of onions.  Place a tablespoon of vegetable oil in a saucepan and gently fry the onions over a low heat.  You want the onions to become translucent not actually brown.  Season the onions with some salt and pepper and a teaspoon of dried mixed herbs.  Set them to one side to cool a bit.

Grate 140 grams of cheese, I had cheddar so that's what I used.  Mix the eggs and cream together, add a bit of salt and pepper if you like.  Now you are ready to build your tart. 

Place half of the cheese in the tart case, distributing it in an even layer.  Add the onions and smooth them evenly over the top of the cheese.  Gently pour in the cream and egg mixture.  Then sprinkle the remaining cheese over the top of the filling.  Bake for about 30 minutes or until it looks something like this:

Serve warm or at room temperature.  If you are of a carnivorous nature you could add bacon, sausage, or ham.  If you are virtuous you can reduce the filling mixture to half cream, half milk.  But we've already made something delicious from next to nothing so go for the cream and enjoy!