Name: Caramelised onion & thyme tart
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: Caramelised onions; 4 large brown onions, thinly sliced from tip to root – see nici’s note; 3 tablespoon olive oil; 2 tablespoon brown sugar; 4 tablespoon balsamic vinegar; 1/2 teaspoon salt; Tart & filling; 2 sheets savoury shortcrust pastry – rolled a little thinner than they come; 2 eggs; 1/2 cup cream; 1/2 cup grated cheese – i use gruyere; 2 tablespoon fresh thyme or 2 tsp dried; 1/4 teaspoon salt; 100 gram feta cheese, to serve

Caramelised onion & thyme tart

Whether your preference is for sweet or savoury tarts, the French are famous for what they pile into buttery pastry shells. This simple caramelised onion tart is truly a thing of pure beauty and deliciousness. Makes 4 x 12cm tarts or 1 x 25cm tart

Serves 4

Cook

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Ingredients

Caramelised onions

4 large brown onions, thinly sliced from tip to root – see nici’s note

3 tablespoon olive oil

2 tablespoon brown sugar

4 tablespoon balsamic vinegar

1/2 teaspoon salt

Tart & filling

2 sheets savoury shortcrust pastry – rolled a little thinner than they come

2 eggs

1/2 cup cream

1/2 cup grated cheese – i use gruyere

2 tablespoon fresh thyme or 2 tsp dried

1/4 teaspoon salt

100 gram feta cheese, to serve

Method

1.To make the caramelised onions, place all the ingredients together in a Tefal Reserve Collection Saute Pan 24cm over low heat. Cook until the onions are caramelised – this can take up to 1 hour. Allow to cool.

2.Preheat oven to 220°C and grease four 12cm loose-bottomed tart tins, or one 25cm tin. Place a baking sheet in the oven to heat up.

3.Line the tin, or tins, with the rolled pastry, pressing firmly into the sides. Place in the freezer.

4.In a bowl, gently whisk the eggs with the cream, cheese, thyme and salt. Stir in the cooled, cooked onions until well combined.

5.Pour the filling into the pastry shells. There should be enough mixture to fill ¾ of the way up each one. If not, beat another egg with a little more cream and pour it in until it reaches this level.

6.Place on the heated baking sheet and bake for 25-30 minutes or until the pastry is golden and a sharp knife inserted into the filling and turned slightly releases no wet egg mixture.

7.To serve, top each tart with crumbled feta. It can be served either warm or at room temperature.

The Tefal Reserve Collection Sauté Pan has high walls, a large capacity and a superior non-stick coating. Perfect for creating the best tasting caramelised onions. -How fast onions cook depends on how you slice them. Slicing from tip to root, as opposed to across the onion, helps them to cook almost three times quicker. -Caramelised onions keep well stored in an airtight container in the fridge for up to three weeks.

Note

Women's Weekly Food

Ingredients

Method

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