Ingredients
- 1 tbsp of plain flour, level
- 200 g of shortcrust pastry
- 10 g of butter
- 120 g of applewood cheese, grated
- 2 eggs, beaten
- 1 tbsp of olive oil
- 2 medium onions, finely sliced
- 200 ml of milk
Method
Step 1
Preheat the oven to 190˚C, 170˚C fan, gas mark 5.Step 2
Line a 20cm loose-bottom tin with the pastry and blind-bake.Step 3
Heat the butter and oil in a medium pan and sauté the onions until soft and lightly coloured, about 10 minutes. When the onions are cooked stir in the flour and cook for 1 minute stirring all the time. Gradually incorporate the milk a little at a time, allowing the mixture to thicken before adding more milk. You should eventually have a thin sauce.Step 4
Remove from the heat and add the grated Applewood® Cheese, stir and allow the cheese to melt. When the sauce has cooled sufficiently, beat in the eggs, season and pour the filling into the pastry case.Step 5
Return to the oven and bake for 20-25 minutes until firm and golden brown.Step 6
Allow to stand for 15-20 minutes before serving.