Tarte aux oignons

Method

Make the pastry by rubbing butter into flour and salt until breadcrumbs form, then bind with cold water and chill for 30 minutes. Roll out and line a 28cm tart tin, prick the base and bake blind at 200°C for 12 minutes. Meanwhile, slice the onions thinly and cook slowly in olive oil and butter with thyme and bay leaf for 25-30 minutes until golden and caramelised, seasoning well. Whisk together the cream, eggs and half the cheese, then fold in the cooked onions and pour into the pastry case. Sprinkle the remaining cheese on top and bake at 190°C for 25-30 minutes until golden and set. Serve warm or at room temperature.