Ingredients
Method
1.Slice the onions from tip to root, as this helps them cook in less time.
2.Cook over a medium to low heat in a pan or low-sided saucepan with olive oil. Cook, stirring now and again, until they are meltingly soft – about 30 minutes. Season with salt and pepper, then cool.
3.Heat oven to 180˚C. Roll out the pastry to slightly thinner than it comes. Line a tray with the pastry, roughly folding up the sides to form a rustic rim.
4.Spread onions evenly over pastry and scatter with walnuts.
5.Bake for 15 minutes until golden, then add squares or knobs of blue cheese and thyme sprigs, baking for a further 5 minutes. Serve warm or cold.
When adding soft cheeses or herbs to tarts, do it towards the end of cooking so they don’t melt into oblivion, or in the case of herbs, burn.
Note
