Brie and Caramelised Onion Tart

Preheat the oven to 190°C (Gas Mark 5 / 375°F).

Roll out the pastry if required, and lay across a 9-inch tart dish. Press into the shape of the dish, and cut off the excess with a sharp knife. Gently press some baking paper on top and fill with baking beans, uncooked rice or beans, or an appropriately-sized dish (I used a smaller tart dish that fit perfectly).

Bake the pastry for 20 minutes or until it is beginning to turn brown and crispy. Remove it from the oven and take out the paper and baking beans or other filling.

Meanwhile, slice the onion, trying to keep each slice together in its rings. Heat the oil and butter in a large frying pan and add the discs of onion and the sugar. Leave over a medium heat for 5-10 minutes, nudging occasionally to prevent sticking. Add the dried thyme and turn over each slice, again trying to keep them intact. Cook for another 5-10 minutes, until both sides of the onion are soft and lightly caramelised.

Slice the brie and lay it over the pastry case in a single layer. Lay the slices of onion on top.

In a small jug, lightly beat the eggs and add the cream, salt and pepper. Pour over the tart filling. You can add a dash of milk or more cream if there is not enough filling but not too much otherwise it may not set. An extra egg is preferable if the filling really is too low.

Bake for 30 minutes, or until the egg is set through (it should be quite firm, and a knife should come out clean when poked through the middle). Serve warm.