I was introduced to this recipe about 20 years ago by my friend Kate. There’s a bit of prep but it is worth it as it’s so delicious. The recipe uses a mix of cup measured and traditional weighing.

Ingredients

Base

1 cup of plain flour

90g butter chopped

1 egg yolk

1 tbsp water

Filling

5 onions, thinly sliced

1 bay leave

2 tsp dried chilli flakes

2 tbsp red wine vinegar

1/4 cup light brown sugar

3/4 cup of water

Topping

2 cups of spinach chopped

1 cup of grated cheese

1 tsp wholegrain mustard

1/4 cup of SR Flour

2 eggs

10floz cream

Method

Heat oven to 200°. Grease a 20cm springform tin.

Place the flour and butter in a food processor, pulse until resembles breadcrumbs, add egg yolk and water, pulse until resembles a dough. Empty into Tin and press down. Make sure you press mix slightly up the side as will shrink when cooking. Refrigerate for 15 mins, then place a sheet of baking paper on top along with baking beans. Bake for 30 minutes. Remove grease proof and beans, leave to cool.

Combine all the filling ingredients into a medium heavy based pan. Bring to the boil until sugar has melted. Turn the heat down and simmer for an hour. Stirring occasionally. Discard the bay leaf.

Spread the onions over the base. Make the topping by putting all ingredients into a bowl and mix well. Empty on top of the onions. Bake for 45 minutes until golden.