• 3 tbsp olive oil
• 2 lb onions, sliced
• Salt and freshly ground pepper

Heat the olive oil in a pan and cook the onions gently for about 15 minutes or until soft but not brown. Season.

Meanwhile, make pastry with the flour, butter, water, and a good pinch of salt (or buy it). Grease a 12-inch flan or tart pan. Roll out the pastry to ¼ inch thick and line the pan. Roll out the pastry trimmings and cut into long strips ½ inch wide; reserve.

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