Lyndall’s Caramelised Onion and Goats Cheese Tart

Lyndall makes this gorgeous tart quite regularly and I never get sick of it. It is delicious!

1 sheet shortcrust pastry
2 large red onions, finely chopped
olive oil
2 dessertspoons sugar (I used brown sugar)
goats fetta cheese
5 eggs
2 tablespoons cream
mixed herbs

1. Place the onions in a frying pan with some olive oil and the sugar. Cook for up to one hour, making sure there is enough olive oil for the onions to sweat properly and not burn. They are cooked when they are sticky.
2. Place the sheet of shortcrust pastry in the bottom of a greased pie dish. Place the onions in the base.
3. Slice the goats cheese thinly (as it is very rich) and the place around the flan evenly in one layer.
4. Whisk the eggs with the cream and add a sprinkle of mixed herbs. Pour over the cheese and onions.
5. Bake in a moderate oven 180-200C, on the middle shelf for about 30 minutes, or until cooked.

Extra mushrooms, pumpkin or spinach can be added for alternate taste.