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FRENCH ONION TART

75 g plain flour
75 g wholemeal flour
115 g butter
150 g vegetarian Gruyere cheese, grated
1 Tbsp wholegrain mustard
5 Tbsp warm milk
450 g onions, thinly sliced
2 medium eggs
300 ml single cream
8 large sage leaves
seasoning

Preheat the oven to 200 :C / 400 :F / Gas 6. Sift both flours into
a large bowl and tip the bran back into the sifted flour. Rub in
half the butter until the mixture resembles fine breadcrumbs. Stir
in half the cheese, mustard and milk and mix to a soft dough. Knead
on a lightly floured surface until well combined, roll out and use
to line a deep, 18 cm loose-bottomed fluted flan tin. Line with
baking parchment, fill with baking beans and bake blind for 10
minutes. Remove the baking beans and parchment and bake for a
further 8 - 10 minutes.

Meanwhile, melt the remaining butter in a large frying pan. Add
the onions and fry over a low heat for 15 - 20 minutes, stirring
occasionally, until golden and just starting to caramelise. Beat
together the eggs, cream, remaining cheese and seasoning. Spread
the onions into the pastry case. Pour over the cream mixture and
scatter over the sage leaves. bake for 30 minutes until lightly
set and golden. Serve hot or cold with a fresh green salad.

Serves 6

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