225g ready shortcrust pastry sheets
600 g onions, thinly sliced
2 tbsp olive oil
3 eggs, beaten
125 ml milk
75 g cheddar cheese
Couple of springs fresh thyme, leaves stripped off the stalks
Preheat the oven to 200C/gas 6 and grease a 25cm metal loose-bottomed tart tin. Line the tin with the short crust pastry and prick the bottom with a fork.
Fry the onions in the olive oil for 5-6 minutes until they are soft then spread them evenly over the pastry. Season the beaten eggs with salt and pepper, add the milk and pour over the onions. Sprinkle on the thyme leaves then scatter the cheddar over the tart ensuring that it is evenly distributed. Bake for 20-25 minutes until the filling has set and the top is golden brown. Serve with rocket, watercress and baby spinach leaves.