Ingredients
- 25g (1oz) butter and 1tbsp oil
- 2 large onions, peeled and finely chopped
- 3 garlic cloves, crushed
- ½tbsp thyme leaves
- ½tbsp rosemary leaves, chopped
- 375g (13oz) shortcrust pastry
- 3 eggs, beaten
- 35g (1¼oz) Parmesan, finely grated
- 150ml (¼pt) double cream
- pinch freshly grated nutmeg
- 300g (10oz) Stilton
- 50g (2oz) walnut halves
you will need
- 23cm (9in) square or 20cm (8in) round tart tin, baking parchment and baking beans
Method
Heat the butter and oil in a large, heavy-based frying pan, add the onions and soften on a medium heat for 5 minutes, then add the garlic, thyme and rosemary. Cover the pan with a lid and leave for at least an hour, stirring occasionally.
Heat the oven to 200C, 180C fan, 400F, gas 6. To make the pastry, roll the pastry on a floured work surface to 6mm (¼in). Set into the tin, lightly pressing into the bottom and sides, and leaving a slight overhang. Line with baking parchment and fill with baking beans. Blind bake for 10 minutes; remove the beans and bake for a further 10 minutes or until the pastry is slightly golden. Remove from the oven and turn the temperature down to 180C, 160C fan, 350F, gas 4.
To make the filling, whisk the eggs, Parmesan and cream until well combined, season well and add the nutmeg. Spread the onions over the base of the tart then top with the egg mix, and sprinkle ove