A Classic Cheese And Onion Flan Food

ULTIMATE ONION TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
• Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
• Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

CHEESE FLAN

Steps:

• Preheat the oven to 180°C/160°C fan/Gas Mark 4.
• Add the butter to a frying pan over a low-medium heat. Add the onion slices and a pinch of salt and fry gently for about 10-15 minutes, until softened and just starting to caramelise. Keep the heat low so they don't burn, stirring regularly.
• While the onions are cooking, line the base and sides of a pie/tart tin with shortcrust pastry. Prick the bottom, add dried beans/baking beans/baking weights and blind bake for 10 minutes until it is light golden. Remove from the oven and pace to one side.
• Whisk together the eggs and milk in a large bowl or jug. Stir in the grated cheese and season with salt and pepper.
• Spoon the onions onto the flan base (if using), spreading them out so they form a thin layer. Pour the cheese and egg mixture over the top.
• Bake for about 25-30 minutes until the top is golden and just set.
• Serve warm, with a crisp green salad (or tinned tomatoes if you really want that classic school dinners vibe!).

BACON, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

CHEESE AND BACON FLAN

Steps:

• To make the pastry, combine the flour, salt and margarine. Rub until it resembles fine breadcrumbs. Add the water a spoonful at a time until it comes together in a dough. I use a stand mixer on speed 2 with a K beater. Place in the fridge for 30 minutes wrapped in cling film.
• Pre heat the oven to 200 degrees (not fan). Roll out the pastry to fit a 7-8" flan dish and bake blind for 10 minutes.
• Fry the bacon until crisp. Beat the eggs with some seasoning then add the hot milk, bacon, cheese and onion. Spoon the mixture into the part baked pastry case, lower the oven to 180 degrees and cook for about 30 minutes until set.
• This can be served hot or cold with salad. You can always swap the bacon for a vegetarian option if you prefer.

CHEESE AND ONION FLAN

Steps:

• for crust: rub margarine into the flour and oatmeal and mix with the beaten egg.
• press the mixture into a round pie tin 8" in diameter and 2" deep for filling: chop the onion and cook in margarine for a few minutes.
• add the sage, and salt and pepper to taste.
• in a large bowl mix the beaten eggs, milk/juice, and cheese.
• add the onion mixture.
• pour the filling into the crust and bake at 350 degrees for 45 minutes, until the filling is set and golden-brown.

ONION AND GOAT'S CHEESE FLAN

Steps:

• Sift the flower and 1/2 tsp of salt into a bowl.
• Add the butter and with you fingers rub the butter into the flower until absorbed.
• Add water to form a thick but workable dough.
• Cover the pastry in cling film and chill in the fridge for about 30 minutes.
• On a lightly flowered surface roll out the pastry finely and cover a 28 cm flan dish.
• Prick the base a couple of times with the fork and bake blind in a preheated oven (200 C, 400 F or Gas Mark 6) for about 15-20 minutes.
• While the pastry is baking heat oil in a frying pan.
• Fry the onions and shallots on a gentle heat until soft and starting to colour, around 15-20 minutes.
• Add the sugar and salt to taste and mix well.
• At this stage you can also mix in herbs if required.
• Pace the onions into the part-paked pastry case and top with goat's cheese (if you have a hard variety you'll need to cut it into chunks otherwise you can just spoon it on) and black pepper.
• Beat the egg, yolks, cream and milk together and pour the mixture over the onions and goat's cheese.
• Bake in a preheated oven (200 C, 400 F or Gas Mark 6) until the filling has set, approximately 25-40 minutes.

ULTIMATE CHEESE QUICHE

Steps:

• Preheat the oven to 220C/fan 200C/gas 7. Grease an oven-proof dish. Roll out the pastry on a floured surface, and line the dish with the pastry.
• Beat the eggs and milk together in a medium-sized bowl, and season to taste. Pour the mixture into the pastry.
• Grate the cheese and add it to the mixture, being sure to spread the cheese evenly.
• Cook on the middle shelf of the oven for 30 minutes or until the cheese on top is golden brown. Serve.

CHEESEBOARD & ONION TART

Steps:

• Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
• Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked. Use a serrated knife to trim the pastry level with the tin - resting the knife flat on the edge of the tin will help achieve an even finish.
• While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.