👨‍🍳 作り方

1. 1

   Make the pastry: Rub the flour, cold butter, and salt together in a bowl with your fingertips until the mixture resembles breadcrumbs. Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Do not overwork. Wrap in cling film and chill for at least 30 minutes.

   💡 プロのコツ: Using cold ingredients and not overworking the dough is key to a crisp pastry.
2. 2

   Preheat your oven to 200°C (180°C fan/Gas Mark 6). Roll out the pastry and line a 23-25cm tart tin. Prick the base with a fork, line with baking parchment and fill with baking beans. Blind bake for 15-20 minutes until lightly golden. Remove the parchment and beans, and bake for another 5 minutes.

   💡 プロのコツ: Blind baking ensures the pastry base is fully cooked and prevents a soggy bottom.
3. 3

   While the pastry bakes, caramelise the onions: Melt the butter in a large frying pan over a low heat. Add the sliced onions and cook slowly, stirring occasionally, for 25-30 minutes until very soft and golden. Stir in the brown sugar and balsamic vinegar, and cook for another 5-10 minutes until glossy and caramelised. Stir in the thyme leaves and season with salt and pepper. Set aside to cool slightly.

   💡 プロのコツ: Low and slow cooking is essential for deep caramelisation and sweetness.
4. 4

   In a separate bowl, whisk together the eggs, double cream, milk, grated Lincolnshire Poacher cheese, salt, pepper, and a pinch of nutmeg until well combined.

   💡 プロのコツ: Ensure the cheese is evenly distributed for consistent flavour.
5. 5

   Spread the cooled caramelised onions evenly over the base of the pre-baked tart shell.

   💡 プロのコツ: Allowing the onions to cool slightly prevents the pastry from becoming soggy.
6. 6

   Pour the egg and cheese mixture over the onions.

   💡 プロのコツ: Pour gently to avoid disturbing the onion layer.
7. 7

   Bake in the preheated oven for 30-35 minutes, or until the filling is set and golden brown. Let the tart cool in the tin for at least 10 minutes before serving.

   💡 プロのコツ: The tart will continue to set as it cools. Serve warm or at room temperature.