Goat's Cheese and Onion Tart

The veggie cookbook by Simon Rimmer I got from my friends last year is proving to be a treasure trove of yummy recipes. Upon request, here is the recipe for the goat cheese & onion tart that has been a success at dinner parties so far.

Ingredients:

• mille-feuille pastry (I just get ready-made pastry from the supermarket, but you can make your own of course)
• 50g butter (or a few spoonfuls, the precise measurement doesn't matter)
• 1 tbsp vegetable oil
• 4 large onions or 5-6 smaller ones, sliced
• 1 garlic clove, crushed
• 2 tsp caster sugar
• salt and freshly ground black pepper
• 2 eggs and 2 egg yolks
• 150ml double cream
• 100g goat's cheese, crumbled

Preheat the oven to 200°C (180°C for an oven with a fan). Grease a 20cm tart tin (or just use the baking paper from the store bought mille feuille pastry, natch). For the filling, heat the butter and oil together in a saucepan, then add the onions, garlic, sugar and seasoning and cook over a low heat for about 20 minutes, or until golden.

Whisk together the eggs, egg yolks and cream in a clean mixing bowl (or use your Tupperware Shake-it, like me!). Mix with the onions and pour into the pastry in the tart tin. Scatter the crumbled cheese over the top.

Bake for 20 minutes until the filling is set firm and golden brown.