Onion and cep tart

The pastry
100g flour
pinch of salt
50g butter, cut up
1 egg yolk
1 tbsp cold water

The filling

2 tbsp olive oil
1tbsp butter
500g onions, peeled and sliced
a good handful of chopped ceps (if using dried ceps, soak them in hot water for at least an hour first)
1 tbsp flour
1 egg, beaten & 1 egg yolk, beaten
150ml single cream
salt & pepper

Combine the pastry ingredients and chill in the fridge. Roll out until it fills a flat dish. If you can, chill it again.

Put the oil in a frying pan and add the butter and onions, frying until they are tender and golden coloured (it’s best to do this very slowly: it can take up to an hour). Sprinkle on the flour and cook for another five minutes. Pour into a bowl and add the cream, eggs and ceps. Stir. If using dried ceps drain them first (the liquid can be saved for soup). Add salt and pepper to taste.

Pour the mixture into the prepared pastry filling and cook in the oven for around 20mins at 200ºC until the filling is set and the pastry golden brown.

The tart can be served hot or cold.

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