Family friendly gruyere cheese & onion tart

Line a 9.5-10 inch deep round loose bottom tart tin.

To make the pastry, put the flour, butter and cheese into a food processor. Whizz until it looks like breadcrumbs. Add the egg and water and whiz until the mixture forms a ball.

Roll out on a lightly floured work surface and line the base and sides of the flan tin with the pastry. Set aside to chill in the fridge for 30-35 minutes. Prick the base and line with baking beans.

Pre-heat the oven to 220C / 200C Fan / Gas mark 7. Blind bake the pastry for 10 minutes. Remove the beans and bake for another 8-10 minutes until lightly golden. Place on a baking sheet.

To make the filling. Melt the butter and oil in a frying pan. Add the onions and fry over a medium to high heat for 5 minutes. Cover with a lid and gently simmer for 20 minutes until soft and golden brown. Spread onto the base of the tart.

Beat the eggs in a bowl. Add the cream and milk and season. Add the gruyere cheese, then pour into the case. Sprinkle with the parmesan.

Reduce the oven to 180C / 160C Fan / Gas mark 4. Bake for 30-35 minutes until lightly golden on top and set in the middle.