Caramelised Onion Chutney

Energy 856kj – 204kcal
Fat 5.7
Of which saturates 0.7
Carbohydrate 36.6
Of which Sugars 35.3
Protein 0.9
Salt 0.3

Onions (46%), Sugar, dates, malt vinegar (from barley), Bramley apples, rapeseed oil, salt, rice flour, spice, mustard, colour: natural caramel.

Caramelized onion Tart

Ingredients

For the pie shell:

3 cups all-purpose flour
1 tsp. Kosher/Sea salt
6 tbsp. Cold butter, cut into small cubes
¼ cup Cold rendered pork/bacon fat or vegetable shortening, cut in pieces
½ cup Ice water
Aluminium foil, pie weights or dried beans (for blind-baking)

For the Tart:

4 tbsp. butter, cut into chunks
1 jar of Caramelised Onion Chutney
kosher/sea salt and freshly ground black pepper, to taste
freshly-grated nutmeg, to taste
1 tsp. fresh thyme leaves
2 large eggs
½ cup heavy cream
1 cup shredded Gruyère cheese (Comté cheese is also commonly used)

Directions
Pie Shell:
Place flour and salt in a food processor fitted with a metal blade and pulse once or twice to blend and aerate. Add butter and shortening pieces and pulse until a coarse mixture is attained; gradually pulse in the ice water. Remove the blade and gather dough pieces into a ball; do not handle it much. Wrap with plastic wrap, shape into a large disk, and refrigerate for 30 minutes.

Preheat oven to 350ºF. Remove the chilled short-crust dough, allow it to warm at room temperature for 5-7 minutes, and roll it out to a 14-inch diameter. Fold the dough in half and place it evenly on one side of a greased and floured 10-inch tart pan. Gently unfold the dough and carefully shape it evenly into the pan. Run a rolling pin along the edge around the perimeter of the pan to trim off excess dough. Bake the pie shell blind at 350ºF by lining it with foil and filling it with pie weights or dried beans for 7-9 minutes. Allow the par-baked crust to cool and remove beans or weights and the foil before tart assembly.

For the Tart:
Preheat oven to 425º F.

Heat the butter in a 10-inch skillet set over medium-high heat until hot but not smoking. Add the onions and sauté for 5-7 minutes or until they begin to brown. Reduce heat and continue to cook the onions, stirring occasionally, for 15-20 minutes or until well-caramelized. Season the onions to taste with salt, pepper, and nutmeg; add thyme leaves and set aside to cool. Mix the eggs and cream and all but ¼ cup of the cheese and add the cooled onions. Pour into the par-baked crust, top with the remaining cheese, and bake for 35-40 minutes