Ingredients

• 225g/8oz plain flour
• plus extra for kneading
• 75g/2½oz chilled butter
• cut into cubes
• 75g/2½oz chilled lard or vegetable shortening
• cut into cubes
• salt
• 1-2 tbsp rapeseed oil or vegetable oil
• 85g/3oz unsalted butter
• 450g/1lb red onions
• finely sliced
• salt and freshly ground black pepper
• 1 tbsp soft brown sugar
• or more to taste
• 1 tbsp caraway seeds
• toasted in a dry frying pan
• about 80ml/2¾fl oz balsamic vinegar
• to taste
• salt and freshly ground black pepper
• 2 free-range eggs
• 200ml/7fl oz double cream
• 200g/7oz goats’ cheese
• sliced
• salt and freshly ground black pepper
• fresh tarragon and coriander
• use leaves only
• to garnish (optional)

Directions

• To make the shortcrust pastry
• put the flour and a pinch of salt into a food processor. Add the butter and lard
• and blend to the consistency of fine breadcrumbs. Transfer this to a mixing bowl. (If you don’t have a food-processor
• mix the butter and lard into the flour with your fingertips in a mixing bowl.) Stir in 3-4 tablespoons of cold water – just enough to be able to bring the mixture together into a ball.
• Turn out onto a lightly floured work surface and knead briefly until smooth. Roll out the pastry to a size that will line the base and sides of a 25cm/10in loose-bottomed flan tin. Press the pastry well into the crease between the base and the sides
• prick the pastry base all over with a fork
• and place in the fridge to chill for 30 minutes.
• Preheat the oven to 190C/375F/Gas 5. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes
• then remove the beans and parchment and return the pastry to the oven for a further 10 minutes
• or until the base is golden-brown. Remove from the oven and set aside.
• To make the onion marmalade
• heat a large frying pan
• add the oil and butter and heat until starting to foam. Add the onions
• season with salt and pepper
• and cook for five minutes on a low to medium heat
• stirring regularly. Stir in the sugar and caraway seeds and cover the pan
• then cook for a further 10-15 minutes until the juices have come out of the onions. Taste and add more sugar if you like.
• Uncover the pan and increase the heat
• and continue cooking for about 20 minutes to reduce all the juices. While the juices are being reduced
• preheat the oven 200C/400F/Gas 6.
• When the mixture reaches the consistency of marmalade
• take the pan off the heat and stir in the vinegar. Adjust the seasoning to taste.
• To make the filling
• beat the eggs with the cream in a jug or bowl. Mix in the onion marmalade and pour into the blind-baked pastry case. Arrange the goats’ cheese on top. Bake in the preheated oven for 30-35 minutes
• or until set and lightly browned on top.
• Remove from the oven and leave to cool slightly. Garnish with a scattering of tarragon and coriander leaves if you like.