Roscoff Sweet Onion Tart
Short Crust Pastry:
400g plain flour
Pinch of salt
1 tbsp extra virgin olive oil
40g of butter
14 Roscoff pink onions
Coarse black pepper
3 large eggs
150g of Coolea extra mature cheese
1 egg yolk for glaze
10 inch fluted tart tin
Sift flour and salt.
Add butter to the flour and rub in until resembling breadcrumbs.
Add water and bring together into a paste.
Chill until needed.
To make the filling, heat the olive oil and butter in a saucepan on medium-high heat.
Add the onions and sauté for 2 minutes. Cover saucepan, reduce heat to low for about 20 minutes.
Pre-heat the oven to 200˚C /180˚C Fan /Gas 6.
Remove cover from the pot of onions, raise heat to medium, season with salt and pepper. Further cook the onions for about 30 to 35 minutes.
Remove from heat adding Worcestershire sauce.
Grease a tart tin with flour and butter.
Line the tin with half the pastry and blind bake for 18 minutes.
Remove from oven allow cooling and trimming off the excess pastry.
Finishing the filling, add the egg and cheese to the bowl with the onions.
Add the filling to the tart case.
With the other half of pastry, create a trellis and lay over the top of the tart, glazing with beaten egg yolk.
Bake for 35 mins until golden.