Take the Arla Lactofree Slightly Salted Butter straight from the fridge and cut into one-inch chunks. Add to a food processor along with the flour, egg yolk and two tablespoons of cold water. Pulse until the mix resembles breadcrumbs.

Transfer to a lightly floured surface, knead lightly, and bring together into a ball. Roll out to about 1⁄2-cm thick.

Grab a 20cm fluted pastry tin and carefully line it with the pastry. Press the edges into the corners, then trim the top to just above the level of the tin. Prick the base all over with a fork and place it into the fridge for 10 mins.

Preheat your oven to 200°C.

Line the pastry with tin foil, fill with baking beads and bake on a baking sheet for 15 mins until golden. Remove the beads and foil and bake for another 5 mins to cook the inside.

While the pastry cooks, finely slice the red onions. Add to a saucepan over a medium heat with a splash of olive oil and a pinch of salt and cook until softened, about 7 mins.

Pour in the Arla Lactofree Cream, add the Arla Lactofree Mature Cheddar Grated Cheese. and then turn off the heat. Stir until the cheese dissolves, then taste and season well with salt and pepper.

Pull the pastry halfway out of the oven but leave it on the tray. Carefully pour the onions and cream mixture into the pastry until it's almost level with the top of the case.

Bake for 25 to 30 mins until the top is golden and the centre is soft-set. Remove from the oven, finely chop the chives and sprinkle over, then allow to cool for at least 30 mins