|For rich shortcrust pastry|
|Plain flour||5 Ounce|
|Butter||2 1⁄2 Ounce|
|Olive oil||1 Tablespoon|
|Onions||1 1⁄2 Pound, finely sliced|
|Ground nutmeg||1⁄8 Teaspoon|
|Cream cheese||1⁄4 Pound|
|Anchovy fillets||16 (For Garnish)|
|Black olives||16 (For Garnish)|
Make the pastry in the usual way, adding sufficient egg to bind the mixture together.
Wrap it in foil and chill for 2 hours.
Heat the oil in a pan, add the butter and cook the onions, slowly, covered, for 30 minutes until soft and pale golden, then add seasoning and nutmeg and put on one side.
Use the pastry to line a shallow 9 inch fluted flan tin placed on a baking tray.
Line with greaseproof paper and baking beans, or foil, and bake 'blind' at 400Â°F, Gas Mark 6 for 20 minutes.
Remove the beans and paper, or foil.
Blend together the egg yolks, milk and cheese, then mix with the onion.
Pour the filling into the pastry case and cook at 350Â°F, Gas Mark 4 for 20 minutes or until just set.
Arrange the anchovy fillets in a lattice on top of the filling with the black olives, then cook for a further 10 minutes.