25 minutes preparation
30 minutes cooking
85g wholemeal or spelt flour
190g plain flour
225 salted butter, very cold, diced
150ml dark beer or stout
Whisk the flours together in a large bowl.
Rub the butter into the flour with your fingers or in a mixer, until it ressembles fine breadcrumbs.
Make a well in the centre and pour in the beer little by little
Bring the dough together and knead very quickly until it is smooth.
Flatten, cover with cling film and chill in the fridge for 30 minutes/1 hour.
For the filling:
2 large onions, peeled, thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon grainy mustard
2 thick slices Le Foue ham, diced
Heat the oil in a heavy bottomed pan and start frying the onions. Cook gently, stirring from time to time, until the onions have turned a golden brown. This will take around 25 to 30 minutes.
Preheat the oven to 180C.
Roll the pastry out thinly to around 20 cm diameter, mix the vinegar and mustard together, spread over the pastry, then the onions on top, then dot with the ham and sprinkle over the cheese.
Fold the edges of the pastry over the filling to make about a 2 inch edge.
Bake for 30 minutes or so, covering the inside of the tart with silver foil to stop it burning.
When the edges are golden and the interior is bubbling. Remove from the oven, fry up a couple of eggs, pop them on top and serve with a big salad or coleslaw.