Wensleydale and apple tart with thyme

Preparation

Crumble the Wensleydale cheese. Core and thinly slice the small apples. Crush the garlic cloves. Chop the small onions. Defrost the frozen shortcrust pastry.

Method

1. 1 Roll out the pastry and use to line a 23cm loose-bottomed flan tin. Prick the base a few times with a fork, then cover and chill in the fridge for 20 minutes.
2. 2 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
3. 3 Line the pastry case with baking parchment, fill with baking beans and bake for 20 minutes.
4. 4 Remove the paper and beans, then return the pastry case to the oven for another 5 minutes. Set aside.
5. 5 Heat half the oil in a large, heavy-based frying pan. Add the onion, garlic and thyme and cook for 2-3 minutes, until softened.
6. 6 Remove with a slotted spoon and set aside. Add the remaining oil to the pan, then add the apple slices and cook over a medium heat for 2-3 minutes each side, until golden. Remove with a slotted spoon and drain on kitchen towel.
7. 7 Beat together the eggs and milk; season.
8. 8 Spread out the onion mixture in the pastry case and scatter over half the cheese.
9. 9 Arrange the apple slices on top, then pour over the egg mixture. Scatter over the remaining cheese and bake for 25-35 minutes, until the filling is just set.