CHEESE AND ONION FLAN

Preparation Method :

• To make the dough, place the yeast in a bowl. Warm the milk in a small saucepan until it is at body temperature and stir into the yeast with the sugar.
• Continue stirring until the yeast has dissolved completely. Leave the yeast mixture to stand for about 3 minutes, then beat in the egg yolk.
• Put the flour and salt in a food processor fitted with a metal blade, and pulse to combine. With the machine running, slowly pour in the yeast mixture.
• Scrape down the sides and continue processing for 2-3 minutes. Add the softened butter and process for another 30 seconds.
• Transfer the dough to a lightly greased bowl. Cover the bowl with a dish towel and allow to rise in a warm place for about 1 hour until the dough has doubled in bulk.
• Remove the dough from the bowl and place on a lightly floured surface. Knock back the dough by punching down on it.
• Sprinkle a little more flour on the work surface and roll out the dough to a 30cm/12in round.
• Line a flan tin or dish with the dough. Gently press it into the tin or dish and trim off any overhanging pieces, leaving a around the flan case.
• Cover with a dish towel, set aside in a warm place and leave the dough to rise again for about 30 minutes, or until puffy.
• Meanwhile, melt the butter in a heavy-based saucepan and add the onion. Cover the pan and cook over a medium-low heat for about 15 minutes, until softened, stirring occasionally.
• Remove the lid and continue cooking, stirring frequently, until the onion is very soft and caramelized.
• Preheat the oven to 180°C/350°F/ Gas 4. Beat together the eggs and cream. Season and stir in the cooked onion.
• Arrange the cheese on the base of the flan case. Pour over the egg mixture and bake for 30 minutes until the base is golden and the centre is just set.
• Cool slightly on a wire rack and serve warm with salad leaves.