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Flour, to dust
- 375 g
(13oz) shortcrust pastry
- 1 Tbsp.
olive oil
- 2
large onions, finely sliced
- 1 tsp.
caster sugar
- 150 g
(5oz) Jarlsberg cheese, finely cubed
- 3
medium eggs, lightly beaten
- 200 ml
(7fl oz) double cream
- 2 Tbsp.
freshly chopped chives or parsley
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. Lightly dust a work surface with flour and roll out pastry large enough to line a 20.5cm (8in) round, 4cm (1½in) deep, fluted tart tin. Prick base all over with a fork.
- Step 2
Line pastry with a sheet of baking parchment or greaseproof paper and fill with baking beans. Put tin on a baking tray and cook for 15-20min or until the pastry sides are set.
- Step 3
While pastry is cooking, heat oil in a large pan and gently cook onions for 15-20min, covered, until very soft. Stir in sugar, turn up the heat and cook, stirring frequently, until onions are lightly caramelised. Set aside.
- Step 4
Carefully remove the parchment and baking beans from the tin and return pastry to the oven. Cook for a further 10min or until base is cooked through and feels sandy to the touch. Take tin out of oven and turn oven temperature down to 170°C (150°C fan) mark 3.
- Step 5
Spoon onions on to the pastry base and dot over the cheese. In a large jug, lightly beat the eggs, then mix in cream, herbs and plenty of seasoning. Pour over the onions and cook for 25-30min until set and lightly golden. Serve warm or at room temperature with a green salad.
Onions
Add a little sugar to make the onions sweet.
Per serving:
- Calories: 620
- Protein: 15g
- Total fat: 49g
- Saturates: 24g
- Carbs: 29g
- Total sugars: 5g
- Fibre: 3g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
