Time taken:  1 and a half hours

Serves 8

Onion Jam

550 grams of red or brown onions, peeled and halved

2 cloves of garlic, peeled

10 grams salt

25 grams vegetable oil

15 grams soy sauce

25 grams vinegar, any variety

50 grams sugar

Place onions, garlic, salt and oil in the TM bowl.  Process for 4 seconds/Speed 5.  You don’t want it too smooth.

Cook for 8 minutes/100 degrees/Reverse/Speed 1.  Add the soy sauce, vinegar and sugar, and mix for 2 seconds/reverse/Speed 2.

Cook for 14 minutes/100 degrees/Reverse/Speed Soft/MC off.  Store in the fridge where the flavours will develop.

Pastry

100 grams wheat kernels

100 grams flour

50 grams cheddar, chopped

70 grams cold butter, chopped

Quarter teaspoon of salt

50 grams of ice cold water

Make wholemeal flour by placing the wheat kernels in the TM bow and milling for 30 seconds/speed 8.  Add the other flour, cheese, butter and salt to the bowl.  Combine the flour mixture for 10 seconds/speed 6 while adding the ice cold water through the hole in the lid. Knead for 20 seconds/interval speed to form a dough.  Turn the dough out, form into a ball and cover it tightly with cling wrap.  Set aside in the fridge for at least 15 minutes.

Preheat oven to 195 degrees/Gas Mark 5-6

Lightly grease a large flan tin or pan about 30cm in diameter.  On a silicon mat or floured bench, roll our the dough to about 3mm thickness.  Gently lay the pastry in the tin, ensuring it is right up to the edges, and prick it all over with a fork.

Bake in the oven for 10 minutes (you can make the filling while the pastry is cooking).  Remove the tin from the oven and reduce oven temperature to 190 degrees/Gas Mark 5.

Filling

10 grams parmesan

200 grams of cream cheese or yoghurt cheese

3 eggs

50 grams milk or cream

400 grams caramelised onions

a pinch of pepper

1 teaspoon caraway seeds (optional)

Place the parmesan cheese in the TM bowl and mill for 10 seconds/speed 8.  Add the cream cheese, eggs and milk.  Mix for 6 seconds/speed 5 or until smooth.

Spread the pastry crust with the caramelised onions.  Pour the filling over the onion base.  Sprinkle with pepper and caraway seeds, if using.

Topping

20 grams parmesan

50 grams gruyere, cubed

100 grams cheddar, cubed

100 grams pitted black olives, coarsely chopped

Place the parmesan cheese in the TM bowl and mill for 10 seconds/speed 8.  Add the gruyere and cheddar and grate the cheeses for 5 seconds/speed 5.  Distribute the cheese over the flan and sprinkle with the olives.  Bake for approximately 35 minutes, or until golden brown.  Let the flan sit for 10 minutes before cutting.