Apple and Onion Tart

For the Pastry:
8 oz. Self-Raising Flour
Pinch of Salt
2 oz. Lard
2 oz. Butter
Around 2 Tablespoons Cold Water

For the Filling:
Olive Oil
2 Sweet Onions Chopped Finely (Red onions can be used as an alternative)
2 Acidic Apples Peeled and Grated (Bramley apples/Cider apples)
5 ¼ fl oz. Crème Fraiche
3 Eggs
Handful Chopped Chives
Salt and Pepper
3 ½ oz. Comté Cheese
1 Crumbled Goat’s Cheese

For the pastry:

Make the pastry by combining the flour and salt in a food processor and add the butter cut into fine pieces and mix or if using a mixing bowl rub* in the fat by hand.

Mix in the water until the dough forms a ball.

Immediately on your work-surface lay out some greaseproof paper and place the ball of dough in the center.

Add a second sheet of greaseproof paper on top, and with a rolling pin roll the pastry out, keeping it between the sheets of paper until the dough is roughly 5cm larger than your flan tin.

Place on a tray and put in the fridge for 30 minutes.
For the Filling

Brown the onions in a frying pan in a small amount of olive oil for around 10 minutes, stirring occasionally.

Add the grated apples and cook for around 3 minutes then leave to cool.

Assembling the tart:

Heat oven to 350F.

Remove the pastry dough from the fridge and peel off the upper greaseproof paper.

Place the pastry into the tart tin and press it lightly into the corners with your fingers.

With scissors or a knife cut any excess pastry away to form a neat edge around the top of the flan tin.

Re-use a section of the greaseproof paper to line your pastry case and bake blind* using dried beans or baking beans for 15 minutes.

In a bowl beat the eggs and add the crème fraiche, chives, salt and pepper, along with the cooled onion and apples.

Grate the Comté cheese and set aside with the crumbled goats cheese.

Pour the egg mixture into the pie crust and arrange the cheeses on top.

Bake for 20 minutes.

Serves 4

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