Cheese and onion tart 

Ingredients

225 g (8 oz) ready-rolled shortcrust pastry
3 red onions, sliced finely
3 eggs, beaten
125 ml (4 fl oz) milk
75 g (3 oz) Cathedral City Mature Yet Mellow cheese, grated

Preheat oven to 200C, 400F or gas mark 6 and grease a 25 cm (10 in) loose-bottomed tart tin. Use pastry to line tin and prick base with a fork. 

Fry onions in 2 tbsp olive oil until softened then spread evenly over pastry. Season beaten eggs with salt and pepper and stir in milk. Pour over onions. Scatter over cheese and bake for 20 minutes, or until set and golden.

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