Red onions are. Spread the onions over the flan case and pour in the egg mix. Step 3 beat the eggs and cream together in a bowl then add the cheese and some seasoning. Avoid any that look damp or smell musty. Heat oven to 220c fan 200c gas 7.

Cook the onion over a medium heat for about 10 minutes until beautifully golden stirring often. Heat the oil in a frying pan then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar then cook for a further 5 mins until the juices are reduced and syrupy. Heat oven to 200c 180c fan gas 6. Spread the mustard over the base of the tart and pile on the onions spreading them out to meet the edge.

Choose firm bulbs with even coloured skins and no signs of sprouting. In a bowl toss the beetroot and onion in 2 tbsp of the oil the vinegar and sugar. Red onions should have dry papery skins with no brown discoloration. Return to the oven for 7 8 minutes or until the top is bubbling and tinged with brown. Heat oven to 200c 180c fan gas 6.

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Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30 40 mins until the filling is firm and golden and the pastry crisp. On a lightly floured surface roll the pastry out to slightly smaller than an a4 rectangle. Heat the butter and oil in a large frying pan then gently fry the onions covered for about 30 mins until completely softened but still pale in colour. Mix the breadcrumbs parmesan and thyme leaves together and sprinkle this topping evenly over the onions. Add the star anise and season well.

Divide the red onion jam among the tartlets and spoon the goats cheese mixture on top. Slide onto a baking tray brush with the beaten egg and cook for 20 mins or until golden. You will need a cast iron ovenproof pan with a base diameter of 23cm 9in or a good solid baking tin of the same size. Bake the tart for 18 20 mins or until the pastry is golden brown. Divide the red onion jam among the tartlets and spoon the goats cheese mixture on top.

Bake the tart for 18 20 mins or until the pastry is golden brown. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30 40 mins until the filling is firm and golden and the pastry crisp. Choose firm bulbs with even coloured skins and no signs of sprouting. Cook the onion over a medium heat for about 10 minutes until beautifully golden stirring often. Red onions are.