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Recipe

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

  • 2 hrs cooking
  • Serves 4
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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.

Notes

  • 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.

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