Ingredients
Method
1.Make parmesan pastry. Blend or process flour, cheese and butter until crumbly. Add egg yolk and most of the water, process until ingredients just come together. Enclose pastry in plastic wrap, refrigerate 30 minutes.
2.Oil six 9cm (3½-inch) round, loose-based flan tins. Divide pastry into six even pieces. Roll each piece of pastry between sheets of baking paper until large enough to line tins. Lift pastry into tins, press into side, trim edge. Cover, refrigerate 20 minutes.
3.Preheat oven to 200°C (180°C fan forced).
4.Place tins on oven tray, cover pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans, bake about 5 minutes or until browned lightly, cool.
5.Meanwhile, heat oil in large frying pan, cook onion, stirring, about 15 minutes or until caramelised. Remove from heat.
6.Whisk eggs and cream together in large jug, season. Place onion in pastry cases. Pour over egg mixture, sprinkle with cheese and thyme. Bake about 25 minutes or until set.
