Goat’s cheese and onion tart

Serves 6 Starters and mains

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Method

Put the flour and butter into a food processor, add a pinch of salt and blitz to fine crumbs (if you prefer, rub the butter into the flour with your fingertips, in a bowl). Add the egg yolk and enough milk to bring the dough together into a firm ball. The less milk you add the better, as too much will cause your pastry case to shrink in the oven. Pat the pastry into a flat round on a floured surface, then roll it out into a circle large enough to line the tart tin.

Lightly butter the tin, dust it with a small amount of flour and shake off any surplus, then lower in the pastry. Push it right into the corner where the rim joins the base, without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place the pastry case in the fridge for 20 minutes. Set the oven at 200°C/400°F/Gas 6 and put a baking sheet in it to heat up.

Line the pastry case with foil, fill with baking beans and slide it on to the hot baking sheet. Bake for 20 minutes, then remove from the oven and carefully lift the beans and foil out. Return the pastry case to the oven for 5 minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven down to 180°C/350°F/Gas 4.

Make the filling. Peel the onions and slice them thinly. Melt the butter in a shallow pan, add the onions and leave them to cook over a low heat for a good 20 minutes. When they show signs of softening, add the thyme. An occasional stir with a wooden spoon will stop them sticking or burning. The onions are ready when they are sweet, gold and soft enough to crush between your fingers and thumb.

Crack the eggs into a bowl and beat with a small whisk or fork to mix. Beat in the crème fraîche and milk, then season with salt and black pepper.

Spoon the onions into the cooked pastry case and crumble in the goat’s cheese. Pour most of the egg mixture over the onions, then transfer the tart to the hot baking sheet in the oven. Pour in the remaining custard mixture and carefully slide the tray into the oven. Bake for 40 minutes, till lightly risen. The centre should quiver when the tart is gently shaken. Eat in the traditional style of a quiche: warm.