Onion and Goats’ Cheese Flan

Ingredients below will make one large (28 cm dia) or one medium and and one small tart (when i do not have a 28cm form, i substitute it with a combination of  24 and 15cm);  the results remain excellent!

The smaller is perfectly ok for two people.., so the really large is more than enough for 6.

For the pastry:

  • 300 g plain flour,
  • 150 g butter, softened,
  • 1-2 tbsp water.

For the filling:

  • 2 tbsp olive oil,
  • 750 g red onions, finely sliced (that’s about 4 very large onions),
  • 4-6 shallots, finely sliced,
  • 1 tsp sugar,
  • 1tbsp fresh thyme, chopped,
  • 150 g goats’ cheese, preferably a mild, creamy variety,
  • 1 egg,
  • 3 egg yolks,
  • 100 ml double cream,
  • 100 ml milk 1-2 teaspoon,
  • salt,
  • 1-2 teaspoon fresh ground black pepper.

To make the pastry

  1. Sift the flour and 1/2 tsp of salt into a bowl.
  2. Add the butter and with you fingers rub the butter into the flour until absorbed.
  3. Add water to form thick but workable dough.
  4. Cover the pastry in cling film and chill in the fridge for about 30 minutes.
  5. On a lightly floured surface roll out the pastry thinly to cover a 28 cm flan dish.
  6. Prick the base a couple of times with the fork and bake blind in a preheated oven (200 C, 400 F) for about 15-20 minutes.

While the pastry is baking start on making the filling:

  1. Heat oil in a large frying pan.
  2. Fry the onions and shallots on a gentle heat until soft and starting to colour, around 15-20 minutes.
  3. Add the sugar, thyme and salt to taste and mix well.
  4. Spread the onions into the partly-baked pastry case.
  5. Beat the egg, yolks, cream and milk together and pour the mixture over the onions.
  6. Crumble the goats’ cheese over the top and sprinkle with some black pepper.
  7. Bake in a preheated oven (200 C, 400 F) until the filling has set, approximately 25-40 minutes.
This entry was posted in Not sweet but savoury / Tarty nie całkiem deserowe and tagged . Bookmark the permalink.

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