200g ready-made short crust pastry
1 tbsp. olive oil
2 medium onions, finely sliced
1 level tbsp. plain flour
120g Applewood, grated
2 eggs, beaten
Salt and freshly ground black pepper
1 Preheat the oven to 190˚C, 170˚C fan, gas mark 5.
2 Line a 20cm loose-bottom tin with the pastry, cover with a sheet of baking paper and baking beads. Blind-bake for 10 minutes.
3Heat the butter and oil in a medium pan and sauté the onions until soft and lightly coloured, about 10 minutes. When the onions are cooked stir in the flour and cook for 1 minute stirring all the time. Gradually incorporate the milk a little at a time, allowing the mixture to thicken before adding more milk until you have a thin sauce.
4 Remove from the heat and add the grated Applewood, stirring and allowing the cheese to melt. When the sauce has cooled sufficiently beat in the eggs, season to taste and pour the filling into the pastry case.
5 Return to the oven and bake for 20-25 minutes until firm and golden brown.
6 Allow to stand for 15-20 minutes before serving.
Recipe courtesy of Applewood