Red Onion and Red Pepper Tart with Cheese Pastry

I don’t think we use red onions enough in our cooking. They are much more widely available to us these days, and their taste is much milder and really nicer for certain dishes by far than the usual onions. In this tart they are gently fried till soft with the skinned red peppers (they go together very well) and then set with a creamy custard. The cheese and mustard in the pastry just round off the flavours, I think. All else you need to complete this supper dish is a good green salad.