Soups and Starters Recipes - Onion Tart Recipe

• 50 g/2 oz butter

• 125 g/4 oz smoked bacon, rinded and diced

• 500 g/1 lb onions, finely sliced

• 25 g/1  oz plain flour

• 200 ml/7 fl oz milk

• 6 tablespoons single cream

• 2 egg yolks

• pinch of grated nutmeg

• salt and pepper

French flan pastry:

• 250 g/8 oz plain flour

• 1.2 teaspoon salt

• 140 g/4 1/2 oz butter, chilled, plus extra for greasing

• 1 egg yolk

• 1/4 teaspoon lemon juice

• 3-4 tablespoons iced water

1. First make the pastry. Sift the flour and salt together into a mixing bowl. Add the butter and rub it into the flour with the fingertips until the mixture resembles fine breadcrumbs.

2. Mix together the egg yolk, lemon juice and 3 tablespoons of the water. Add to the mixing bowl and mix lightly with a fork. Gather the dough together with your hand. If it is too dry and crumbly, add a little more water.

3. Turn the dough on to a work surface. Knead by pushing small pieces of it away from you with the heel of the hand, smearing them on the work surface.

4. Continue kneading in this way until the dough is smooth and elastic and can be easily peeled away from the work surface. Shape into a ball, cover and chill in the refrigerator for 30 minutes-1 hour. 

5. Melt the butter in a large frying pan. Add the bacon and onions and fry over a low heat until soft and golden. Add the flour and cook for 1 minute. Stir in the milk and cream and cook, stirring occasionally, for 5 minutes.

6. Remove the pan from the heat and add the egg yolks and grated nutmeg and season to taste with salt and pepper. Stir well and set aside to cool.

7. Grease a 25 cm/10 inch loose-based flan tin. Rollout the pastry dough on a lightly floured surface and use to line the flan tin. Prick the base of the pastry with a fork.

8. Pour the prepared onion mixture into the pastry case. Slide on to a baking tray and cook in a preheated oven,180°C (350°F), Gas Mark 4, for 40 minutes until set and golden. Serve hot.