Three onion and taleggio tart

I love this tart.  You don't have to be hugely into onions to love this tart.  Like my friend Ange says: "If onions were cocoa, then this tart would be chocolate".  Essentially, this tart is onions as good as they can get.  And it has creamy, stinky taleggio cheese in it. Need I say more?


Ingredients:

• Basic shortcrust pastry for the base

• Two medium to large leeks, finely chopped (just the white stalks, not the green leafy bits)
• One large spanish onion, finely chopped
• Five or six spring onions, finely chopped
• olive oil
• One egg, beaten
• about 200g of taleggio cheese, cut into smallish chunks
• 50g grated parmesan cheese 
• Salt and pepper to taste 

Heat the oven to 180 degrees.  Take you're shortcrust pastry and tip it into your greased pie tin.  Press it down with your fingers and palms to form a thin yet solid crust.  Keep pushing from the middle out until it goes all the way to the edges.  Then put the case in the oven for 10 minutes and remove while you prepare your tart ingredients.

Put a big ole slug of olive oil in a hot non-stick pan.  Add the leeks and stir for about 5 minutes on a medium heat until softened.  Then cover, and reduce the heat to low, and simmer for a further 20 minutes, stirring occasionally to ensure the leeks are not burning.

Once the leeks are softened to almost a mush, add the rest of the onions and stir vigorously, and continue to simmer for another 15 minutes.  Then remove from the heat, add the egg, salt and pepper and mix through.  Then add the taleggio and mix until evenly dispersed.

Fill your pastry case with the onion mixture and place in the oven for 20 minutes.  Then remove the pie, and sprinkle the grated parmesan evenly over the surface, and return to the oven for a further 10-15 minutes.  Remove, slice and serve!