FOR THE PASTRY
225 g Wholemeal plain flour
1 pn Salt
Good pinch of dry mustard
100 g Butter
50 g Cheddar cheese – grated
Cold water to mix
-FOR THE FILLING-
700 g Onions – sliced finely
75 g Unsalted butter
2 Eggs – beaten
300 ml Natural yoghurt
2 tb Parmesan cheese
Seasoning
1 For the Pastry: Rub the butter into the flour until it resembles
breadcrumbs. Stir in the mustard and cheese. Season and bind to make
a soft dough. Roll out, line a 9″ flan dish, and bake blind for 15
minutes.
2 Melt the butter in a heavy pan. Add the onions and cook very gently
for 30-40 minutes until the onions are soft and have begun to
caramelise.
3 Beat together the eggs and yoghurt. Fold in the parmesan cheese.
Pile the onions onto the pastry base. Pour the eggs and yoghurt
mixture over. Sprinkle with grated cheese. Bake at 180c/350f/ Gas 4
for 20-25 minutes or until piping hot. Serve with salad.
Yields
1 servings