Slow-cooked onions make a savoury tart for a picnic or supper.
Ingredients
- 700g, thinly sliced Onions
- 1 tbsp Fresh thyme leaves
- 1 sheet, about 320g Vegetarian shortcrust pastry
- 2 large Eggs
- 25g Butter
- 150ml Double cream
- 1/2 tsp, divided Fine salt
- 1/4 tsp Black pepper
Method
- Heat the oven to 190°C (170°C fan). Line a 23cm loose-bottomed tart tin with the pastry, pressing it gently into the corners. Trim the excess and prick the base with a fork.
- Line the pastry with baking paper and baking beans. Bake for 12 minutes, then remove the paper and beans and bake for 5 minutes more until the base looks dry. Set aside; keep the oven on.
- Meanwhile melt the butter in a wide frying pan over medium-low heat. Add the sliced onions and half the salt. Cook for 25–30 minutes, stirring regularly, until very soft, sweet and evenly golden; lower the heat if they catch. Stir in the thyme and black pepper.
- Spread the onions over the pastry case. Whisk the eggs with the double cream and remaining salt, then pour evenly over the onions.
- Bake for 25–30 minutes until the filling is just set with a slight wobble in the centre and the pastry is golden. Rest for 10 minutes before slicing.
Allotment tip
Cool before slicing for the neatest portions.