Recipe by Mary Cadogan
375g pack ready-rolled shortcrust pastry
500g onions , finely sliced
3 tbsp olive oil
few sprigs thyme , leaves only
100g cheese (grated)
Preparation and cooking times
Ready in 1¼ to 1½ hrs
Heat oven to 190C/fan 170C/gas 5. Slide a baking sheet in to heat. Roll the pastry out enough to line a deep 20cm flan tin or a shallow 23cm one. Chill for 10 mins.
Put a few balls of crumpled foil in the base of the pastry case and bake on the baking sheet for 10 mins. Remove the foil and bake for 5 mins more, until light golden.
Meanwhile, cook the onions in the oil until starting to soften, then add thyme, pepper, and salt. Cook slowly for about 15 mins until the onions are soft and tinged brown.
Beat the eggs, beat in the milk and half the cheese and some pepper. Spread the onions over the flan case and pour in the egg mix. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry crisp.We are planning a quick trip into town in the morning for some new sandals before heading to City Market for fruit and vegetables. Well, the recession has brought about lean times for retailers, it's a buyers market and what better time to stock up. In many ways it has given us all a good shake up: a timely reminder to live within our means, clear up debts and put a bit aside.