Preheat your oven to 190°C (375°F).
Melt the butter in a pie dish and then brush in upward motion covering the pie dish. Then add a tablespoon of flour and move around the dish, making sure you have a light but even coating.
Place the shortcrust pastry in a pie dish. Pressing down around the sides of the dish. Leave excess hanging over the top, as can shrink in the oven when blind tasting.
Put a sheet of parchment paper over the top and add some dry beans
Blind bake for 10 minutes until lightly golden
Clean the edge of excess pastry from the pie tin. Leave to cool.
In a saucepan, heat butter over medium heat. Add thinly sliced onions and sauté until they are caramelized, about 10-15 minutes. Set aside to cool. To add depth, I like to add a couple of spoonsful of Sharpham Red Onion, Thyme and Rosemary and Marmalade, as it’s so aromatic.
Mix the cooled onions with the grated Sharpham Rustic and the grated Sharpham Savour cheese.
In a bowl, whisk together 2 eggs, salt, and pepper.
Spread the cheese and onion mixture into the pie dish.
Pour the egg mixture evenly over the onion and cheese mixture.
Place the second layer of pastry over the top of the pie dish, using a fork, press down to seal all edges and trim off any excess. Keep the excess add shapes to top of the pie. I used a star cutter to make mine.
Make sure to make a small hole in the middle to ensure steam can escape.
With excess egg from the bowl you beat them in, seal the top layer adding any shapes of pastry you like on top, brushing with egg.
Bake in the preheated oven for 40-45 minutes or until the crust is golden brown.
Let it cool slightly before slicing and serving.
Or if you want to use it as a picnic, cool completely.