Wholemeal onion tart

For the pastry:
150g wholemeal flour
75g butter
2tbsp tepid water
For the filling:
30g butter
1tbsp olive oil
1kg onions
3 cloves garlic
3 eggs
50g gruyere
  • To make the pastry place the flour in a bowl with a pinch of salt, then cut the butter into small pieces and rub into the flour
  • When the mixture resembles breadcrumbs add the egg yolk (reserving the white) and water, then bring together with a metal knife
  • Turn out onto a lightly floured board and knead briefly, then wrap in cling film and refrigerate for about 20 minutes
  • Slice the onions into half-moons and finely chop the garlic
  • Heat the oil and butter, then gently fry the onion and garlic, seasoned with a pinch of salt and back pepper
  • Cook for about 30 minutes until a dark golden colour
  • Preheat the oven to 190C
  • Grease a 7-8 inch tart tin and line with pastry
  • Bake blind for about ten minutes then remove the baking beans
  • Paint the base of the pastry with the reserved egg white and put it back in the oven for 5 minutes to stop it becoming soggy
  • Turn the oven up to 220C
  • Turn the onions into a bowl so you cool them down
  • Beat the eggs and grate the gruyere
  • Add the cheese and eggs to the mixture and pour evenly over the pastry base, then bake for 25 minutes
Original Source: 

Izzy Silvester