| 1 | *note: medium oatmeal may be used instead of oat flakes if preferred. |
| 2 | Mix the oats, flours, cheese and a pinch each of salt, paprika and cayenne. |
| 3 | Cut then rub in the fat, bind with water and leave out to rest. |
| 4 | Peel, quarter and slice the onions wafer thin. |
| 5 | Turn them in melted butter, cover and leave to sweat over very gentle heat for 20 minutes or so until meltingly tender, just stirring occasionally. |
| 6 | This pastry is rather difficult to handle so it is best to divide it in half and roll out in two batches. |
| 7 | Keep the other half covered meanwhile. |
| 8 | Use the pastry to line little mincepie tins (or individual 4-inch fluted flan tins if you prefer). |
| 9 | Don"t worry too much if the pastry tears; patch it together by pressing it with your fingertips. |
| 10 | Blind bake on a pre-heated baking sheet at 400°F (200 c) gas mark 6, allowing 12 minutes with greaseproof paper and beans, then 12 minutes without the lining. |
| 11 | When the onions are beautifully soft, remove the lid and cook over increased heat for several minutes until they are a rich golden brown. |
| 12 | Season generously with salt and black pepper, add a dash of cayenne and paprika and mix well. |
| 13 | Then tip the contents of the pan into a sieve placed over a bowl to drain off the buttery juices and to cool the onions slightly. |
| 14 | When the pastry cases are cooked, beat the eggs with the soured cream, add onions and check seasoning. |
| 15 | Spoon the mixture into the tarts, sprinkle the grated cheese on top and bake at 400°F (200 c) gas mark 6 for 20-25 minutes until the filling is deliciously puffed up and golden. |
