500g of shortcrust pastry
1 tbsp of olive oil
1 red onion, sliced
1 tbsp of balsamic vinegar
100g of walnuts, chopped
75g of cranberries, fresh
100g of goat’s cheese, crumbled
200ml of whole milk
Roll pastry out until large enough to cover base and sides of tart pan. Lay into pan and press lightly into sides.
Place in fridge for 20 minutes. In the meantime heat oil in frying pan. Add sliced onions and fry gently for around 8 minutes.
Add balsamic vinegar and cook for 2 minutes, set aside. Preheat oven to 180ºC.
Add balsamic vinegar and cook for 2 minutes. Preheat oven to 180ºC/gas mark 4. Trim edges of pastry.
Cover with baking paper and baking beans or dried beans. Bake pastry case for 20 minutes.
Add onions to the pastry case. Scatter over walnuts, reserving some for top.
Follow with cranberries and goat’s cheese. Beat eggs and milk together and season with salt and black pepper.
Pour egg mix into pastry case. Scatter with remaining walnuts.
Bake for 25 minutes. Serve warm or cold.