Ingredients

• 1 quantity of shortcrust pastry
• 400g (14oz) onions, peeled and halved lengthways
• 30ml (2 tbsp) vegetable oil
• 15ml (1 tbsp) balsamic vinegar
• 2 eggs
• 1 egg yolk
• 200ml (7fl oz) milk
• 100ml (3½fl oz) crème fraîche
• salt and freshly ground black pepper
• 50g (2oz) Roquefort cheese
• 30ml (2 tbsp) freshly grated
• Parmesan cheese

Tools

• Kitchen Machine
• High Speed Slicer Shredder
• Pro Slicer
• Grater
• Balloon Whisk

Method

1. Roll out the pastry on a lightly floured surface and use to line a loose-based 23cm (9 inch) fluted flan tin. Chill for 30 minutes.
2. Preheat the oven to 200°C/400°F/Gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans. Bake blind for 15 minutes, remove the paper and beans and bake for a further 5 minutes. Reduce the oven to 190°C/375°F/Gas 5.
3. Meanwhile using the High Speed Slicer Shredder fitted with the thin slicing plate slice the onions.
4. Heat the oil in a frying pan, add the onions and cook over a low heat, for about 20 minutes, until golden brown and caramelised. Stir in the balsamic vinegar and cook for 2 minutes.
5. Using the Whisk mix the eggs, egg yolk, milk, crème fraîche and seasoning together in the Kenwood Bowl. Arrange the onion mixture in the pastry case, crumble over the Roquefort cheese then pour over the egg mixture. Sprinkle over the Parmesan cheese.
6. Bake for 20-25 minutes or until just set and golden. Serve warm with salad leaves.

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