Ingredients

Instructions

  1. Lightly brush a 19cm slab pan with a little of the olive oil.
  2. Preheat your oven to 180°C.
  3. Melt the butter in a frying pan over a medium to high heat.
  4. Add the onions and cook stirring for 10 minutes or until soft.
  5. Add the vinegar and sugar and stir to combine.
  6. Cook stirring occasionally for 8-10 minutes or until the liquid evaporates, and onions caramelise.
  7. Set aside to cool slightly for about 5 minutes.
  8. Whisk together the eggs, cream and the salt.
  9. Place the phyllo pastry on a clean surface, and-working very quickly- brush each sheet with a little olive oil and fold in half crossways.
  10. Place phyllo crossways in pan to line base and 2 opposite sides.
  11. Repeat with the remaining 3 sheets until all of the base and sides are covered.
  12. Spread onions over pastry, then the cream mixture, then sprinkle with the nuts.
  13. Bake the tart, covered with foil in the preheated oven for 15 minutes, then uncover and bake for a further 15 minutes or until set.
  14. Leave to cool for 10 minutes in the pan before cutting into 4 pieces to serve.
  15. Serve with a salad of green leaves.