Caramelised Onion Tart

🧂 Ingredients

• WHOLEMEAL SHORTCRUST PASTRY
• 1 ¾ cups wholemeal flour

  whole wheat, 250g
• ¾ cup cold butter

  180g
• 1 egg yolk
• 2 tbsp chilled water
• FILLING:
• 3 large onions

  peeled and chopped
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tbsp butter
• 1 ⅓ cups sharp cheddar cheese

  grated, 150 g
• 2 eggs
• 1 egg yolk
• ⅔ cup cream

  150ml
• ¼ cup milk

  50ml
• 3 tsp thyme leaves

  picked
• salt and pepper

  to taste

Instructions

• 1 Begin by making the pastry. Place the flour and butter in a food processor and
  process until the mixture resembles bread crumbs. Add the egg yolk and water and
  pulse until the mixture begins to come together to form a ball. Turn the mixture
  out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
• 2 Remove the pastry from the refrigerator and roll out the pastry on a lightly
  floured bench or silicone baking mat until approximately 5mm thick. Line a 30cm
  loose bottomed tart tin with the pastry, making sure to press into the sides,
  and trim the excess. Refrigerate for 15 minutes.
• 3 Preheat the oven to 180 celsius (355 Fahrenheit) and line the tart with baking
  paper and fill with baking weights or beans. Bake for 10 minutes before removing
  the baking paper and weights and baking for a further 5 to 7 minutes or until
  the base is dry and lightly golden. Set aside to cool.
• 4 To make the caramelised onions, heat a large frying pan over a medium low heat
  and add the butter before adding the onions and reduce the heat to low. Cook for
  10 minutes before adding the balsamic, 2 tsp of the thyme leaves and brown
  sugar. Cook for a further 10 minutes until caramelised. Set aside to cool.
• 5 In a bowl add the eggs and egg yolk along with the cream and milk and whisk to
  combine. Season to taste.
• 6 Place the onions in the base of the tart and spread evenly over the base.
  Sprinkle with the grated cheese before topping with the egg mixture. Finally,
  sprinkle with the remaining thyme leaves. Bake for 15 to 18 minutes or until the
  filling is just set.

Nutrition Info