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    Sweet Red Onion Tart with Emmental Cheese

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    Sweet Red Onion Tart with Emmental Cheese

    This rich and creamy tart is packed with red onions that have been slowly caramelised in butter.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6

    Ingredients

    • 25g butter
    • 2 red onions, thinly sliced
    • 1 large white onion, finely chopped
    • 375g pack Saxby's Fresh Ready Rolled Shortcrust Pastry
    • 330ml low fat crème fraîche
    • 3 medium eggs
    • Pinch grated nutmeg
    • 15g pack fresh chives, chopped (reserve a few blades to garnish)
    • 150g Président Emmental, grated

    Method

    1. Melt the butter in a large pan. Add all the onions and season, then cover and cook gently for 35-40 minutes, stirring occasionally until the onions are very soft and starting to caramelise. Remove from the heat and allow to cool slightly.
    2. Meanwhile, preheat the oven to 190°C, gas mark 5. Unroll the pastry then roll out on a lightly floured surface and use to line a 20 x 30cm rectangular loose-bottomed quiche tin. Line the pastry with baking parchment and fill with baking beans (see cook's tips). Bake for 15 minutes then lift out the paper and beans and bake for a further 5 minutes until the pastry is golden brown.
    3. Place the crème fraîche, eggs, nutmeg and chives in a large bowl. Season with freshly ground black pepper and whisk together. Stir in the caramelised onions and half the cheese, and pour the mixture over the pastry case. Scatter the remaining cheese over the top.
    4. Bake for 30 minutes until the surface is golden and the filling set. Allow to stand for 5 minutes, then garnish with the snipped, reserved chives. Serve warm with a tomato salad.

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    Cook's tips

    To get ahead, prepare the onions and/or the pastry case the day before and chill until needed. If you don't have baking beans, use any dried beans or scrunch up some foil and place in the pastry case while it cooks.

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    5 stars