This is a lovely tart from a recent Ballymaloe course with Suzanne Nelson and if you come from the pastry school of ‘cold hands and cold butter’ this recipe will surprise you but no fear it works a treat!

Serves 6/8

Butter and bottom line a shallow 30cm tart tin   Oven 200c Gas 6


400g plain flour

220g butter

70ml water

half teaspoon salt.

Onion filling

6/7 medium onions, a mix of red and sweet white onion, peeled and sliced

100g butter

250ml approx. white wine

6 eggs and 2 egg yolks

150ml cream

50ml crème fraiche

salt and pepper

Start with the pastry, heat the butter, water and salt in a small pan until bubbling, have the flour in a bowl, then tip in the bubbling butter. Mix until you have a ball that comes away from the sides of the bowl. Put the pastry into the tin and press with your fingers until it cover the base and all the way up the sides, so it sticks out a little around the top. Prick all over with a fork, Bake blind for 20 minutes until golden and crisp.

Filling, melt butter in a large pan, add the onions, season, stir well to coat with butter, cover and cook about 5 to 10 minutes, remove the lid and add the wine, keep the heat low and slowly cook the onions until golden, but not browned. This will take about an hour, low and slow. add more salt, a splash of balsamic, sprinkle of sugar to bring out the flavour of the onions. You can add some chopped thyme or chives too. Take off the heat and leave to cool. Tip into the partly baked tart shell. Lightly beat the 6 eggs and 2 yolks with the cream and crème fraiche, add salt and pepper and pour over the onions. Grate plenty of nutmeg on top. Bake 180c gas 4 for 30 minutes.

Serves warm with salad leaves.