Mike van de Elzen: Bee's Tart with Onion Jam - The Sunday Session with Francesca Rudkin

Bee’s Tart with Onion Jam 
1 packet of savory short pastry 
4 eggs 
2 cups cream 
2 cups tasty cheese, grated – smoked cheese would be amazing! 
2 handfuls of spinach, chopped 
Salt and cracked pepper 
Flour for dusting 
Cooking spray 
 
Onion Jam 
4 red onions, sliced lengthways 
½ cup balsamic vinegar 
3 tablespoons brown sugar 
Pinch of salt 
 
Preheat oven to 200 degrees 
Take a rolling pin and dust a bench with some flour, roll the pastry out to about 3-4mm 
Take a 30cm flan case and lightly spray with cooking oil.   
Lay the pastry into the case and use an off cut of pastry to gently press into the corners. 
Lay some baking paper over the pastry and then press down, lining with some rice or baking balls. 
Place into the fridge to rest for 15 minutes before baking for 15 minutes. 
Remove and turn the oven down to 180 degrees 
In a bowl combine the eggs, cream, cheese and lightly beat until well combined, season with salt and pepper. 
Layering time, start with ½ the spinach in the tart case then the egg mix followed by the remaining spinach over the top.  Slide the tart into the oven and bake for 30 minutes or until the top becomes nice and crunchy! 
Remove and allow to cool while you make the onion jam. 
Serve a big wedge of Tart alongside the onion jam.

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