Broccoli, Cheese and Caramelized Onion Tart

Make pastry using 160g plain flour and 75g butter, and chill for 30 minutes in the fridge before lining a flan case and chilling again. Blind bake for 10 minutes at 180C/350F/GM4

Saute 250g thinly sliced onions in olive oil for 5 minutes before stirring in 2 tbsp brown sugar and 2 tbsp red wine vinegar. Simmer under baking parchment or a loosely fitted lid for about 25-30 minutes until soft, gooey and darkened.
Split 400g broccoli into small florets and slice in halves or quarters, depending on size. Thinly slice the stalks. Simmer broccoli for 1 minute in hot water before rinsing in cold and then patting dry. Drizzle with a little olive oil and season with salt and pepper.

Spread the caramelized onion over the flan base and add the broccoli.  

Whisk together 3 eggs and 150ml double cream, plus 160g mature cheddar or Gruyere, and pour evenly over vegetables.

Bake flan at 180C/350F/GM4 until set and pastry slightly browned.