Instructions:

• 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.