100g Plain Flour
25g diced cold butter
25g diced cold lard
½ tsp salt
Knob of butter
1 tbsp olive oil
1 large onion- sliced
1 medium courgette
3 medium eggs
1 egg yolk
150ml double cream
Salt and white pepper
30g cheddar cheese grated
Mix the flour and salt together. Rub in the butter and lard until it resembles breadcrumbs. Gradually
add just enough cold water (around 2-3 tbsp) to bring the pastry together. Tip the pastry onto a
lightly floured surface and knead briefly until smooth. Wrap and place in the fridge to chill for at
least 30 minutes.
Meanwhile melt the butter and oil in a frying pan over a medium-low heat. Add the sliced onions
and a pinch of salt. Cook slowly for at least 20 minutes, stirring from time to time, until the mixture
is golden brown. Add a splash of water if the onions begin to catch.
Heat your oven to 200c/Gas 6.
Roll out the pastry on a floured surface and line a 20cm deep loose bottom tart tin. Bake blind for
15 minutes then remove the baking beans and parchment and return to the oven for 8-10 minutes
until the pastry is dry and cooked through.
Use a speed peeler and cut the courgette into ribbons.
Whisk the eggs, yolk and cream together. Season with salt and pepper.
Arrange the courgette ribbons in a spiral pattern in the cooked pastry base. Carefully spoon the
onion in between the courgettes. Sprinkle over the grated cheese. Carefully pour the egg mix
between the courgettes ensuring it covers all the tart.
Bake for 25-30minutes or until the filling is just set abs golden brown. Leave to cool in the tin for 5
minutes before removing.