Recipe: Vicki Ravlich-Horan | Images: Brydie Thompson
½ cup walnuts
½ cup wholemeal flour
1 cup flour
150g butter, cold
1 tsp salt
¼ cup cold water
2 large onions
extra virgin olive oil
1 cup cream
150g Meyer cheese (cumin gouda is perfect for this tart!)
For the pastry
Place the walnuts into a food processor and whizz until the nuts are finely ground.
Add the flours and whizz again before adding the chopped butter and salt.
With the motor running, slowly add half the cold water. If the pastry does not come together in a ball, add a little more of the water.
Wrap the pastry and chill for 30 minutes.
Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry. Cover the pastry with baking paper, then fill with baking beans and bake at 180°C for 15 minutes. Take out the paper and beans, then bake for a further 5–10 minutes more until pale golden and cooked.
While the pastry cooks, peel and thinly slice the onions. Heat a pan and add a dash of oil then the onions and soften over a medium to low heat (15–25 minutes) until just golden.
Spread the cooked onions over the pastry case and sprinkle with the grated cheese.
Beat the eggs and cream together, then season to taste. Pour over the onion and cheese. Turn the oven down to 160°C and bake for 30–40 minutes until set and lightly golden.