👨‍🍳 作り方

1. 1

   Make the pastry: In a food processor, pulse the flour and a pinch of salt. Add the cold butter and pulse until the mixture resembles breadcrumbs. With the motor running, gradually add the iced water until the dough just comes together. Form into a disc, wrap in cling film, and chill for at least 30 minutes.

2. 2

   Caramelize the onions: Melt the butter in a large pan over low-medium heat. Add the sliced onions and cook slowly for 45-60 minutes, stirring occasionally, until deeply golden and sweet. Season generously with salt and pepper.

   💡 プロのコツ: Low and slow cooking is key to achieving sweet, deeply caramelized onions.
3. 3

   Preheat the 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 20 minutes.

4. 4

   Remove the baking beans and parchment, and bake for another 10-15 minutes until the pastry is lightly golden and cooked through.

5. 5

   Make the filling: In a bowl, whisk together the double cream, egg yolks, grated nutmeg, salt, and pepper.

   💡 プロのコツ: Ensure the cream and egg mixture is well combined.
6. 6

   Stir the caramelized onions and grated Lincolnshire Poacher cheese into the cream mixture. Pour the filling into the pre-baked tart shell.

   💡 プロのコツ: Reserve a little extra cheese for topping if desired.
7. 7

   Bake for 20-25 minutes, or until the filling is set and golden brown on top.

8. 8

   Let the tart cool slightly before serving. Garnish with fresh chives and extra grated Lincolnshire Poacher cheese if desired.

   💡 プロのコツ: This tart is delicious served warm or at room temperature.