The sweet, melting consistency of the onions are a perfect match for the crunchy, puff pastry. Great as a light dish for lunch, or left to cool and cut into squares for a tasty picnic accompaniment.

Shopping List

• 8 smallish onions
• 50g (1¾oz) butter
• 250g (8oz) packet puff pastry (block or ready-rolled)
• 120g (4oz) Fontina or Taleggio cheese (or other melting cheese), cubed
• 1 tbsp creamy milk
• Flour for dusting the work top
• Salt and pepper

Method

1. Peel the onions, cut them in quarters or eighths, lengthways. Melt the butter in a medium sized saucepan, add the onions, and cook slowly over a low heat - allow 30 minutes or so - which will bring out the best of their sweetness. Turn them over from time to time, seasoning with salt and pepper. Drain in a sieve.
2. Preheat oven to 220°C, set to Convection, rack positions B & C.
3. Roll the pastry as thin as possible to a rectangle which will fit nicely on the baking sheet. Score a straight border with the back of the point of a thin knife, 2cm (¾ inch) from the edges, without cutting all the way through the pastry, then prick inside the border all over with a fork.
4. Cross-hatch the border with the sharp blade of the knife. This process helps the border to rise and the centre to lie flat. Brush the border with milk.
5. Slide the baking sheet onto the rack (position B), and cook until the pastry is light golden brown - about 10 minutes.
6. Move it to the lower rack (position C) to dry it out, so there are no oily patches, and bake for another 8 minutes or so.
7. Spread the onions on the pastry, pushing them to the border. Place the cheese cubes in the hollows and spaces. Brush the edges of the tart again with the milk.
8. Bake for 10-15 minutes (on rack position B) until the cheese is melted and the tart is piping hot.
9. Serve hot, or at room temperature for a summer meal.