French Onion Tart With Cheesy Thyme Pastry Recipes

FRENCH ONION TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).
• When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!

ONION AND THYME TART

Steps:

• For the pastry, sift the flour into a mixing bowl and add a pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles breadcrumbs and all the butter is combined.
• Add one to two tablespoons of water and mix to bring the mixture together as a dough. If it seems too dry add another tablespoon of water. Form into a ball and flatten into a disc, wrap in clingfilm and leave it to rest in the fridge for half an hour.
• Preheat the oven to 180C/350F/Gas 4.
• For the filling, heat a large heavy-based frying pan or saucepan over a medium heat. Add the butter and, once melted, stir in the onions along with a pinch of salt. Reduce the heat to medium low and cook the onions for 20-30 minutes, or until golden-brown and completely softened. Stir them often and make sure that none burn or stick to the bottom of the pan. Stir in the thyme.
• Remove the pastry from the fridge and roll out until the thickness of a £1 coin. Grease a 20cm/8in or 23cm/9in tart tin with butter and line the tin with the pastry, pressing it into the edges. Place in the preheated oven and bake for 10 minutes. Remove, brush the base and inside edges with a little of the beaten egg, place back in the oven for five minutes and then remove.
• Mix the remaining beaten egg with the cream and cooked onions. Season with a pinch of salt and pepper. Spoon the onion mixture into the pastry case and spread evenly.
• Place back into the preheated oven and cook for 30-35 minutes, or until the filling is set but with a slight wobble when poked. Remove from the oven and leave to cool for 10 minutes before slicing into wedges and serving. This is also delicious cold.