Caramalised Onion, Thyme and Goats Cheese Tart with Thyme Pastry

This is my most favourite tart and I will never tire of making or serving it. [that also means eating it!] The smell of the onions cooking with the thyme is just wonderful. I found the filling recipe in an old magazine, that I was reading while having my hair done many years ago and tore it out! If you do not want to make your own pastry, you can buy an all butter shortcrust, then add the chopped thyme while rolling out. But if you have a food processor it is so easy and it takes longer to wash the equipment afterwards than actually making the pastry.

I baked this tart in a 9” loose bottomed fluted flan tin.

The Thyme Pastry:

6 oz plain flour

3 oz cold butter

1 egg yolk

couple of pinches of mustard powder

Sea salt and fresh ground pepper

some very finely chopped fresh thyme [no stalks, about a dessertspoonful]

Cut the butter into cubes, then tip all the ingredients into your processor along with 1 tablespoon of very cold water. Pulse for a few seconds, until it is like breadcrumbs then tip onto your lightly floured surface and bring it together into a ball, wrap in cling and chill for at least half an hour. I like just a little longer.

4 sliced onions

2 large eggs

150 ml double cream [thick cream]

finely chopped fresh Thyme - about a dessertspoonful]

Sea Salt and fresh ground pepper

150 gr soft Goats Cheese

3 or 4 whole Thyme stalks to decorate

Meanwhile, slice the four onions. Slice, do not chop. [see photo on my Blog]. Heat about 4 tablespoons olive or rapeseed oil in a large fry pan. Tip in the onions, then sprinkle over some demerera sugar [about a dessertspoonful]. On a med-low heat cook for about 45 -50  mins [slowly does it, to release those sugars], adding another large teaspoon of chopped thyme just over halfway through. Stand over the pan and just smell that aroma!!!!! Season. Set aside to cool when cooked. 

Line the flan case with the thinly rolled pastry, patch where necessary. Don’t panic if it is not perfect. It is easy to patch. Prick the base with a fork. [see photo on my Blog] Chill again in the fridge, then line with scrunched up baking parchment and baking beans and bake in a preheated fan oven 180 C for about 15 mins. Remove from the oven and take out the parchment and beans and bake for about another 5 mins.  Place the tart on a baking sheet to help you lift the eggy mix into the oven. This can be done beforehand.

Turn the oven down to about 150 C.

Tip the onions into your tart. Slice a 150 gr roll of Soft Goats Cheese and place over the onions. Whisk the eggs and cream together, season, then pour the eggy mix over the onions and cheese, sprinkle over some more fresh ground pepper [I use mixed, but with red predominant], then decorate with a few thyme stalks. Very carefully lift into the oven and cook until firm, about 25 mins.

Just yummy. Warm or cold.