Roast Onion Tart by Anneka Manning

Perfect for a lunch party or light dinner, this tart needs no more than a simple green salad as an accompaniment. Roasting the onions makes them wonderfully sweet and smooth.

MAKES 26 cm (101⁄2 inch) tart

Use a rolling pin to roll out the pastry on a lightly floured work surface to a circle, about 36 cm (141⁄4 inches) in diameter. Gently ease the pastry into a 2.5 cm (1 inch) deep, round 26 cm (101⁄2 inch) fluted loose-based tart (flan) tin. Roll the rolling pin over the tin to trim the excess pastry, then refrigerate for 30 minutes.

Preheat the oven to 180°C (350°F/ Gas 4). Line the pastry shell with non-stick baking paper and fill with baking beads, dried beans or uncooked rice. Bake for 25 minutes, then remove from the oven. Remove the paper and weights and set the pastry shell aside.

Peel the onions, leaving the root ends intact. Cut in half, then cut each half into thirds lengthways and place in a single layer on a baking tray. Drizzle the olive oil, then the vinegar, over the onions and sprinkle with the sugar. Roast for 35 minutes, turning occasionally, or until deep golden and soft.

Meanwhile, whisk together the eggs and egg yolk in a medium bowl. Whisk in the cream and milk. Season with sea salt and freshly ground black pepper.

Scatter the parmesan over the pastry shell, then arrange the onions on top in concentric circles. Place the tin on a baking tray, then carefully pour the cream mixture over the onions. Scatter over the thyme leaves, then bake for 35–40 minutes or until the filling is just set. Remove from the oven and allow tocool slightly. Serve the tart warm or at room temperature, garnished with the thyme sprigs.

TIP : You can vary the cheese and herbs if you like. Try cheddar and snipped chives, blue cheese and chopped sage, or gruyère and finely chopped rosemary.

Recipes and images taken from Mastering the Art of Baking by Anneka Manning (£25), published by Murdoch Books.