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Ingredients . . .

• 200g shortcrust pastry
• 10g butter
• 1 tbsp olive oil
• 2 medium onions , finely sliced
• 1 tbsp plain flour , level
• 200ml milk
• 120g Applewood® Wedge, grated
• 2 eggs, beaten

Method . . .

• • Preheat the oven to 190˚C, 170˚C fan, gas mark 5.
  • Line a 20cm loose-bottom tin with the pastry and blind-bake.
  • Heat the butter and oil in a medium pan and sauté the onions until soft and lightly coloured, about 10 minutes. When the onions are cooked stir in the flour and cook for 1 minute stirring all the time. Gradually incorporate the milk a little at a time, allowing the mixture to thicken before adding more milk. You should eventually have a thin sauce.
  • Remove from the heat and add the grated Applewood® Cheese, stir and allow the cheese to melt. When the sauce has cooled sufficiently, beat in the eggs, season and pour the filling into the pastry case.
  • Return to the oven and bake for 20-25 minutes until firm and golden brown.
  • Allow to stand for 15-20 minutes before serving.