Cheese flan

• salted butter↗15g g

  plus extra for the pan

• onion↗1

  finely chopped

• eggs↗5

  beaten

• whole milk↗150ml ml
• shortcrust pastry↗320g ready-rolled sheet of g

  ready‑rolled sheet of

• aged cheddar↗150g g

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection (gas 6) and place a tray inside. Melt the butter in a small saucepan over medium heat and, when it starts to bubble, sauté the onion with a generous pinch of salt for 10‑15 minutes until soft and beginning to caramelize. Remove from heat and set aside to cool slightly. Beat the eggs with the milk and season well.

2. 2

   Butter a baking tin of size 18 × 25 cm, at least 6 cm deep. Line it with parchment. Roll out the shortcrust pastry and place it in the tin, ensuring the edges reach the corners. Distribute the caramelized onion and grated cheese, then carefully pour the egg mixture. Transfer the tin onto a hot tray in the oven and bake for 35‑40 minutes until golden and risen.