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1
Mix the oats, flours, cheese and a pinch each of salt, paprika and cayenne.
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2
Cut then rub in the fat, bind with water and leave out to rest.
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3
Peel, quarter and slice the onions wafer thin.
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4
Turn them in melted butter, cover and leave to sweat over very gentle heat for 20 minutes or so until meltingly tender, just stirring occasionally.
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5
This pastry is rather difficult to handle so it is best to divide it in half and roll out in two batches.
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6
Keep the other half covered meanwhile.
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7
Use the pastry to line little mincepie tins (or individual 4-inch fluted flan tins if you prefer).
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8
Don't worry too much if the pastry tears; patch it together by pressing it with your fingertips.
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9
Blind bake on a pre-heated baking sheet at 400F (200C) gas mark 6, allowing 12 minutes with greaseproof paper and beans, then 12 minutes without the lining.
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10
When the onions are beautifully soft, remove the lid and cook over increased heat for several minutes until they are a rich golden brown.
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11
Season generously with salt and black pepper, add a dash of cayenne and paprika and mix well.
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12
Then tip the contents of the pan into a sieve placed over a bowl to drain off the buttery juices and to cool the onions slightly.
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13
When the pastry cases are cooked, beat the eggs with the soured cream, add onions and check seasoning.
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14
Spoon the mixture into the tarts, sprinkle the grated cheese on top and bake at 400F (200C) gas mark 6 for 20 to 25 minutes until the filling is deliciously puffed up and golden.
