BLUE CHEESE , ONION AND WALNUT TART .

Preheat your oven to 200deg C. Place 250 gm of plain flour in a bowl along with 150 gm of softened butter / marg and a 1/4 tsp of salt . Use your hands to rub the flour and butter together until the mixture resembles breadcrumbs. Now add 1 lightly beaten egg yolk mixed with1 tbs of VERY cold water . Use the heel of your hand to form a dough ball . Wrap in cling film and refrigerate for 2 hours . Return the dough to room temperature and roll out on a lightly floured work bench until large enough to fit 10"(25 cm ) flan pan , 1 and 1/2 "( 3cm ) deep . place the dough in the flan pan and chill for 20 minutes . Then line the pastry with baking paper and fill with dried rice or baking beans and bake for 10 minutes . Remove the baking paper and rice / beans and bake for a further 5 minutes . Set aside to cool . FOR THE FILLING Peel and slice 4 large onions and add the slices to a pan with a good dob of butter / marg over a medium heat and cook the onions , stirring for about 5 minutes . Add a splash of water , sprinkle over 1 dsp of castor sugar , cover and cook until they are dark and soft , about 40 minutes .... keep stirring to avoid them catching on the bottom of the pan . Continue to cook until caramelised . Spread the onions over the base of the pastry and scatter over 100gm of crumbled blue veined cheese ( your choice ) . Reduce oven temperature to 180 deg C . Now mix together 2 whole eggs and 2 egg yolks and then mix in 75 ml of milk and 225 ml of cream , season with cracked pepper and ground nutmeg to taste . Pour the egg mixture over the top of the onions and cheese . Bake for 40 - 45 minutes or until the tart is golden and the centre is JUST set . Remove from the oven and leave to cool . To serve mix together minced garlic with some crushed walnuts , a little walnut oil and some mixed herbs and spoon over the warm tart to serve .