Serves 6


1 pack short crust pastry

50g butter

15ml oil

4 large Spanish onions, sliced

clove crushed garlic

2 eggs

2 yolks

150ml double cream

30g wholegrain mustard

salt and pepper

Serve with Marinated tomatoes

8 sliced tomatoes

75ml olive oil,

1 garlic clove crushed

1 tbsp sherry vinegar,

2 tsp honey

salt and pepper


1. Roll out the pastry to fit a 200mm tart case, press into the case, chill for 20 minutes, then bake blind at 200°C/400°f/gas 6 until crisp and dry

2. Meanwhile melt the butter and oil together over a low heat, then add the onions, garlic and season. Let the onions cook really slowly for about 30-40 mins until golden, but not burnt

3. Whisk together the eggs, yolks, mustard and cream and mix with the onions then spoon into the cooked tart case and bake at 180°C/350°F/gas 4 for 20 minutes until set firm and golden brown

4. Put all tomato ingredients into a bowl, mix and serve alongside the tart

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