Winter Suppers again - RED ONION TART

Give you and yours a vitamin burst with Classic Red Onion Tart.

Classic Red Onion Tart

for the pastry

225g sifted flour, plus extra for dusting 

100g butter, diced and chilled

75gr parmesan, grated

1 medium egg, beaten

Splash of milk in case

Put the pastry ingredients in a food processor and pulse, add a splash of milk if the dough seems dry (this will depend on the climate). Wrap in plastic film and chill for 30 minutes. Roll out the pastry and line tart tin. Place in fridge.

 

for the filling

50g butter

1 tbsp olive oil

3 large red onions, sliced

1 garlic clove, crushed

2 eggs, plus 2 extra egg yolks

250ml creme fraiche or double cream

Fresh thyme, about 1 tablespoon leaves only

75gr goats cheese (optional)

Preheat the oven to 180°.

Melt the butter and oil in a large frying pan over a medium flame. Add the onions and garlic and cook, stirring, for 20 minutes or until soft and golden. Salt and pepper.

Whisk the eggs, yolks and cream. Stir in the onions and chopped thyme, then spoon into the pastry case. Crumble over the goats cheese and bake for 30 minutes.