Ingredients

• 6.5oz - 180g goat cheese
• 5 large brown onions
• 2 cups heavy cream
• 6 eggs
• 2 tbsp Dijon mustard
• 6 sprigs thyme (1 tsp)
• Salt and pepper
• Pie crust (pastry dough - Buy it or see my recipe)

Steps

• Step 1

  Line a buttered tart pan (I used a 12 x 1.5 inch – 30 x 4 cm) with the pastry dough, prick a few holes using a fork, place some parchment paper and add some blind baking beads or rice to keep the pastry flat. Bake for 20 min at 400°F – 200°C.  Once cooked, leave to cool with baking beads.

• Step 2

  Peel then slice the onions finely. Place a pot on medium heat with enough olive oil to coat the bottom. Add the sliced onion, thyme, mix well. Turn heat to very low, cover with lid and leave to cook. Check and stir every 2 or 3 minutes. You don’t want them to stick to the bottom. If they do, scrape the brown bits with a wooden spoon.  Once nicely caramelised, leave to cool.

• Step 3

  Preheat oven at 350°F – 180°C

• Step 4

  In a mixing bowl, crack and add the whole eggs, add the mustard, season with salt and pepper. Beat the eggs using a whisk.  Add the cream, crumble in the goat cheese, mix well.

• Step 5

  Remove paper and baking beads from pastry and line the bottom with the caramelised onions.  Spread out well so there are no gaps.

• Step 6

  Gently pour in your egg mixture, fill it to the absolute maximum of your pastry height but do not overflow. Bake for 30 min at 320°F – 160°C.  Serve warm with a crisp well dressed salad.

Little Tips

Make the dough higher than the tart pan as the pastry will shrink once cooked. -- You can also add a little grated lemon zest to the mixture for freshness.