This is a perfect meat-free meal when accompanied by a crisp salad or fruit.
Filling:
15ml vegetable oil
30ml butter
4 onions, sliced
45ml brown sugar
3 - 4 sprigs of thyme
125g Camembert, Brie or other soft cheese with a rind
Pastry:
40g butter, melted
100ml cultured buttermilk
1 egg
5ml wholegrain mustard
200g cake flour
5ml baking powder
5ml salt
60ml cheddar cheese, grated
For the filling:
Put a heavy-bottomed saucepan onto medium heat and add the butter and oil.
Add the sliced onion and cook over a medium heat until soft and translucent.
Now add the brown sugar and the thyme and allow everything to cook, stirring now and then, until caramelised and golden brown. This will take about 30 minutes so it is best to keep an eye on it while you get on with making the pastry.
For the pastry:
Preheat your oven to 200℃.
Grease a loose-bottomed cake tin.
Mix the melted butter, buttermilk, egg and mustard in a mixing bowl.
Sift the flour, baking powder and salt onto the wet mixture.
Grate the cheddar cheese and add that as well.
Mix together and knead the mixture with your hands until you have a soft workable dough.
Flour a work surface and roll the dough to a circle about the same size as your cake tin.
Lay the circle of dough on the bottom of your tin and with your fingers, press the dough slightly up onto the sides of the cake tin. Try to get the dough about 2cm high.
Spoon the caramelised onion mixture onto the pastry and spread it evenly.
Slice the Camembert cheese into strips and arrange on top of the onions.
Bake for 15 minutes, turn heat down to 180℃ and bake for a further 10 minutes.
Take the cake tin out of the oven and allow to cool slightly before removing from the cake tin.
Slice into portions and serve with a salad.
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