Cheddar & red onion tart

An easy and delicious tart, perfect for a weekday meal, or leave to cool in the fridge and serve cold with salad for lunch

Serves: 4-6
Preparation time: 15 minutes
Cooking time: 40 minutes

What you need:

• 500g/1lb 2oz short-crust pastry
• 15ml/1tbsp vegetable oil
• 1 red onion chopped
• 100g/4oz tomato sliced
• 100g/4oz vegetarian Cheddar cheese grated
• Fresh parsley
• 250ml/9 fl,oz milk
• 3 free range eggs
• Salt and pepper

What you do:

• Pre heat the oven to 190ºC, 375oF, Gas 5
• Roll out pastry and line a 9 inch flan case. Allow to stand in the fridge for 30minutes.
• Place in the oven for 10 minutes. Then set to one side.
• Heat the oil in a pan and gently fry the onions for 3 minutes then allow to cool.
• Spread the onion over the base the cover with the sliced tomatoes.
• Sprinkle with the grated cheese and the parsley.
• Place the milk and eggs in a bowl and beat them together. Add a good pinch of salt and pepper.
• Pour this mixture over the flan.
• Bake for 30 minutes until set and golden.
• Serve with salad or new potatoes.

Handy hints and variations:

Do it bistro style with artichokes and olives.
Try a fresh tasting, rustic version with wholemeal pastry, broccoli and goats cheese.
Go continental - throw in some roasted peppers, pesto and sun dried tomatoes.
Be creative - try asparagus with roasted almonds and garlic.
For a classic spring lunch use courgettes, baby vine tomatoes and mint.

Recipe created by the Cordon Vert cookery school