Four Cheese and Onion Tart

Put All-Purpose Flour (2 cups), Butter (5.5 oz), and Salt (1/2 tsp) into a food processor. Process the ingredients to fine crumb then add Water (1 2/3 Tbsp) a little bit at a time, until the pastry just comes together.

Use your hands to mold dough into a round piece, wrap with cling film and refrigerate for 30 minutes or until it is firm.

Preheat oven to steam bake at 180 degrees C (350 degrees F).

Remove pastry from the fridge and let it sit for 10 minutes.

Dust the surface with flour. Roll pastry to 2.5 to 3-mm thick and line into a 25-cm greased round tart tin. Remove the excess pastry. Use a fork to poke holes.

Place a sheet of baking paper on pastry and top with baking beans. Put pastry onto shelf 2. Blind bake for 15 minutes.

After 15 minutes, remove beans and baking paper and bake for a further 15 minutes or until the tart shell is golden brown.

Meanwhile, start to prepare the filling. Put extra butter and Onions (2) into a pan, cook over medium heat until onions are soft, season with Sea Salt (to taste), and Simply Organic Black Pepper, Medium Grind (to taste).

Put Cream Cheese (1/2 cup), Kemps Heavy Whipping Cream (2.5 oz), Danish Feta Cheese (1/3 cup), Galbani Parmesan Cheese (1/2 cup), Blue Cheese (1/3 cup), and Eggland’s Best Free Range Eggs (2) into a large mixing bowl and use a beater to combine all the ingredients until smooth.

Allow pastry to cool slightly. Fill the tart base with onions, then add cheese mixture, level by tapping gently on the bench.

Return the tart to the oven, using steam bake on shelf 2 at 180 degrees C (350 degrees F) for 30 minutes.

Allow to cool before slicing, and serve.