Method:

1. Make the shortcrust pastry. Put the flour, the dried thyme or oregano and a large pinch of fine salt into a large bowl. Add the butter and shortening or lard and rub in with your fingertips until it resembles fine breadcrumbs. Add 4-5 tablespoons cold water and use your hands to gently mix it into a dough. Wrap in cling film and chill for 15 minutes.

2. Preheat the oven to 180°C. Roll out the pastry thinly on a lightly floured surface, then use to line a 25cm round x 2-3cm deep fluted, loose-bottomed tart tin. Press the pastry into the corners of the tin. Trim the pastry leaving a little of it hanging over the edge. This overhanging pastry will ensure the pastry case doesn’t shrink during cooking.

3. Prick the pastry base a few times with a fork, line with baking paper. Fill to the brim with rice or beans to weigh the pastry down. Place on a baking sheet and blind bake for 25 minutes.

4. Remove the rice or beans and paper. Reduce the oven temperature to 160°C and bake for a further 30 minutes to cook out the pastry. Set aside. Use small amounts of the remaining pastry to patch up little gaps, holes or cracks that may have appeared during the blind baking, this is to stop any of the filling getting stuck to the tin during cooking. 

5. Meanwhile, heat just enough olive oil to cover the base of your frying pan over a medium-low heat.

6. Add the red onions and cook for 8-10 minutes, stirring occasionally, until soft but not coloured. Set aside to cool down.

7. Crumble half of the the cheese into chunky pieces in a bowl and mix in the parsley,  ⅔ of the sliced piquillo peppers and the onions. In a separate bowl, whisk the eggs and cream together and season.

8. Add this mixture to the cheese/pepper and onions.

9. Increase the oven heat to 200°C. Using a small, serrated knife, carefully trim overhanging pastry around the edge of the pastry case.

10. Pour in the filling. Slice the other half of the cheese and arrange on top along with the rest of the piquillo peppers and bake for 30 minutes, or until light-golden and just set.

11. Cool slightly in the tin before taking the tart out of the tin. Serve warm or cold. 

Little tip:

The recipe calls for half butter and half shortening / lard, but feel free to use all butter for a richer, crumblier pastry (If you’re short of time, you can use shop bought pastry).