Classic Baked Onion Tartlet

MAKE THE PASTRY

Cut the cold butter into small pieces and quickly combine with the flour, egg yolk and 2 tbsp cold water to make a shortcrust pastry dough. Form into a ball, wrap in clingfilm and put into the refrigerator for 1 hour.

PREPARE THE FILLING

Peel and finely dice the onions. Heat the oil in a frying pan and slowly sweat the onions until translucent. Set aside. Mix the soft cheese with the milk, stir in the eggs and herbs and season with salt, pepper and nutmeg.

LINE THE TIN

Roll out the pastry between 2 sheets of baking parchment and use to line a greased quiche dish or tart tin. Cut a piece of baking parchment to fit the tin, lay on the pastry and weigh down with dried peas.

BAKE BLIND

Bake blind in an oven preheated to 200°C (180° fan) | 400F | gas 6 for about 12 minutes. Then take out and turn the oven temperature down to 180°C | 350F | gas 4. Remove the dried peas and baking parchment.

FILL AND BAKE THE TART