Cheese and onion tart

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Ingredients (17)

For the pastry:

1 cup	flour — cake
1/2 tsp	Baking powder
	salt — just a pinch
50 g	butter — cold
1/2 cup	cheddar cheese — grated
1	eggs — yolk only
3 Tbs	water — cold

For the filling:

50 g	butter — salted
2	garlic — cloves, crushed
3	onion — sliced
1/2 tsp	nutmeg — ground
	fresh parsley — chopped
100 ml	milk
100 ml	cream — or milk
2	eggs — large
375 ml	cheese — grated
	salt and freshly ground black pepper

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Method:

Pastry:
Sieve the dry ingredients together into a bowl.
Grate the butter into the bowl and rub into the flour to form fine crumbs. Add the cheese.
Combine the egg and
water and slowly add to the mixture using a knife to combine/cut in.
It
should from a ball of dough.
Flatten slightly, wrap with clingfilm and
refrigerate for 20 minutes(this gives you time the prep the filling).

Filling:
Sauté the garlic and
onions gently in the butter until golden and soft. Stir in the nutmeg
and parsley and set aside to cool slightly.
Beat the milk, cream and eggs together in a medium mixing bowl. Add the cooked onions as well as the cheese. Season well.

To assemble:
Preheat the oven to 180°C.
Roll the pastry out and
line into a greased tart or pie dish.
Prick a few holes at the
bottom(don’t if using a loose bottomed tin).
Pour the filling into the pastry lined dish and bake for 30 minutes – 40 minutes( until set and golden).

For a crustless cheese and onion “quiche”:
Grease the pie dish and lightly dust with cake flour before adding the filling.