Ingredients
- 2 sheets frozen shortcrust pastry
- 2 tablespoons oil
- 3 medium onions, sliced
- 1/2 cup (125 g/4 oz) sour cream
- 2 eggs
- 1/2 cup (65 g/2 1/4 oz) finely grated Gruyère cheese
- cayenne pepper
Method
1. Preheat the oven to hot 210°C (415°F/Gas 6-7). Thaw the pastry and fit the sheets, overlapping where necessary, into a 20 cm (8 inch) fluted flan tin; trim edges. Cut a sheet of baking paper large enough to cover the pastry-lined tin. Spread a layer of dried beans or rice evenly over the paper. Bake the pastry shell for 10 minutes, then remove from oven. Discard the paper and beans or rice. Return the pastry-lined tin to the oven for another 5 minutes or until the pastry is lightly golden. Reduce the oven temperature to moderate 180°C (350°F/Gas 4).
2. Heat the oil in a pan and add the onions. Cook over low heat, stirring often, for 15 minutes or until onion is lightly browned and very tender. Spread over pastry base.
3. Whisk the sour cream and eggs in a medium bowl until smooth. Add the cheese and stir until combined. Place the flan tin on a baking tray. Pour the egg mixture over the onion and sprinkle lightly with cayenne pepper. Bake for 40 minutes or until the filling is set. Serve warm or cold.
