Cheddar and onion tart

40g butter

3 medium brown onions, finely sliced

2 extra-large free-range eggs

1 cup double cream

sea salt and freshly ground white pepper

1 cup mature cheddar, coarsely grated

22cm savoury shortcrust pastry shell, pre-cooked

Melt the butter in a large, heavy-based pan and cook the onions slowly, for about 30 minutes, stirring occasionally until soft and caramelised. Set aside to cool.

Beat the eggs, cream and some seasoning together in a medium bowl. Add half the cheese and stir through.

Spread the onion mixture evenly across the base of the pastry shell. Pour in the egg mixture and sprinkle over the remaining cheese.

Bake at 180oC for 20-25 minutes, or until set and golden. Remove from oven and allow to cool.

Cut the tart into wedges.