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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
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1To 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.
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2Preheat 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.
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3Line the tin, or tins, with the rolled pastry, pressing firmly into the sides. Place in the freezer.
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4In a bowl, gently whisk the eggs with the cream, cheese, thyme and salt. Stir in the cooled, cooked onions until well combined.
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5Pour 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.
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6Place 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.
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7To 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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