A Classic Cheese and Onion Flan

Gather the ingredients.

Place the flour, butter (or butter and lard mix), and salt into a large, roomy mixing bowl. Rub the butter into the flour until it resembles sand.

Add the water a little at a time and bring the mixture together to create a soft dough.

Form the pastry into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

While the pastry is resting, prepare the filling.

Heat the butter and oil in a saucepan. Once melted, add the sliced onion and sauté over medium heat to soften (but not brown). Place the softened onion onto a dinner plate and leave to cool.

Preheat the oven to 400 F / 204 C. Roll the pastry to 5 millimeters thickness and line a greased, 10-inch loose-bottomed tart tin. Chill in the refrigerator while you make the remaining filling.

Put the eggs into a large measuring jug and whisk them. Add the cooled onion, grated cheese, and parsley. Stir in the milk. Season with a little salt and black pepper.

Take the pastry case from the refrigerator, place it on the middle shelf of the preheated oven, and carefully pour in the egg-cheese mixture until it is two-thirds full. Do not overfill as the flan will rise while cooking.

Bake for 25 to 40 minutes until the top is golden brown and set, but not completely solid when gently pressed in the center.

Remove from the oven and rest for 5 minutes before serving.

The flan is lovely warm but can also be eaten cold.