Warm Onion Tart With Thyme Recipes

FRENCH ONION TART WITH CHEESY THYME PASTRY

Steps:

• Put the flour in the bowl of a food processor with the 100g butter. Blitz until the mixture resembles fine breadcrumbs, then add 50g of the cheese, 1 tbsp of the thyme leaves, some freshly ground black pepper and 1 tsp salt. Blitz again briefly to combine. Add 2-3 tbsp cold water, and pulse again until it comes together into a dough. If you don't have a food processor, do this in a bowl - rub the flour into the butter first, then stir in the remaining ingredients with a knife. Wrap and chill for at least 40 mins.
• Meanwhile, heat the 25g butter and the olive oil in a large frying pan over a low-medium heat, and cook the onions with a pinch of salt for 40-50 mins, stirring often, until sticky, golden and very soft when pressed with the back of a spoon. If they start to catch, reduce the heat further and add a splash of water. Be patient, as they will take a while to caramelise, but keep your eye on the pan so they don't burn.
• Stir in the vinegar, sugar and the anchovies. Keep stirring until the vinegar has evaporated, and the anchovies have dissolved into the onions. Remove from the heat.
• Heat the oven to 190C/170C fan/gas 5 and roll the pastry out onto a lightly floured work surface to a 3mm thickness. Use the pastry to line a 23cm tart tin (use the rolling pin to help you do this). Trim the edges so they're just overhanging the sides. Patch the pastry with the offcuts, if needed. Scrunch up a sheet of baking parchment, then open it out again to line the pastry, and fill with baking beans. Bake for 15 mins, remove the parchment and beans, then bake for a further 5-8 mins, or until the pastry looks dry, without any raw spots.
• Meanwhile, whisk the eggs, cream, remaining thyme and the rest of the cheese together with a pinch each of salt and black pepper. Stir in the caramelised onions. Trim the sides of the pastry using a serrated knife to neaten the edges. Pour the filling into the pastry case and tap the tin gently on the work surface to release any bubbles.
• Bake the quiche for 25-30 mins on the middle shelf of the oven until lightly golden and set in the middle, with a slight wobble. Leave to cool in the tin for at least 15-20 mins, then slice. To make the salad, whisk the olive oil and vinegar together in a bowl, then toss in the remaining ingredients. Pile the salad on top of the quiche, or serve alongside. If you like, leave the quiche to cool completely, then chill before serving. Will keep in the fridge for up to three days.

VIDALIA ONION TART WITH BACON, LOCAL HONEY, AND FRESH THYME

Steps:

• To prepare the pastry, pulse together the flour, butter, and salt in the bowl of a food processor fitted with a plastic blade until the butter is about the size of small peas-about ten pulses. Gradually, drizzle in the ice water while pulsing. The amount needed will depend on the moisture content of the flour. Add just enough water for the dough to form a loose ball. Turn the pastry out onto a lightly floured surface and quickly form the dough into a 1-inch-thick disk. Wrap with plastic wrap and refrigerate for 30 minutes (or up to three days) to rest. Preheat oven to 375 degrees about 20 minutes before you're planning to bake the tart.
• Meanwhile, prepare the filling. Heat a large sauté pan over medium-high heat. Add the bacon in a single layer and cook, turning as needed, until the bacon is crispy and the fat has been rendered. Remove the bacon to drain on paper towels to cool, chopping coarsely once cool enough to handle. Reserve 2 tablespoons of the bacon fat (discarding the rest or using for another purpose) in the pan and reduce the heat to medium. Add the onions, salt, pepper, and thyme. Cook over medium heat until the onions have softened, stirring frequently, about 15 minutes. Do not let the onions brown!
• Add the wine and increase the heat to medium-high. Cook until the wine has cooked down to a glaze, about 3 minutes. Reduce the heat to medium-low and add the honey and reserved chopped bacon. Stir and cook 5 minutes more. Remove the onion mixture from the heat and spoon into a shallow pan; refrigerate to cool. When cooled, drain off any excess pan juices and stir in the egg and cream. Adjust seasonings as needed.
• To assemble, roll the reserved dough to 1/4 inch thickness. Line the pan(s) with the pastry and form even edges. Refrigerate another 10 minutes, then line the pastry with parchment paper and fill with pie weights. Bake 20 to 25 minutes, or until lightly browned. Remove the paper and weights and bake another 15 to 20 minutes to brown the bottom. Allow to cool slightly before filling. Reduce the oven temperature to 350 degrees. Fill the pastry crust with the onion mixture and bake until golden brown and the filling is set, about 35 minutes.

ONION TART

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onions in oil until tender; cool. In a food processor, combine the eggs, feta cheese, salt, pepper, nutmeg and hot pepper sauce; cover and process until smooth. Gradually add cream and milk; process until blended., Brush the inside of crust with mustard. Sprinkle the green onions, chives and sauteed onions over crust. Carefully pour egg mixture over onions. Top with Parmesan cheese. , Bake at 375° for 30-40 minutes or until a knife inserted in the center comes out clean.

ULTIMATE ONION TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
• Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
• Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.