Onion, Thyme and Goat's Cheese Tart

Serves: 6

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Total Time: 115

Prep Time: 40

Cook Time: 75

• For the pastry
• 225 gram(s) plain flour, plus extra to dust
• 75 gram(s) chilled unsalted butter, cubed
• For the filling
• 40 gram(s) (1½oz) butter
• 4 large onions, finely sliced
• 5  thyme sprigs, leaves only, plus extra sprigs to garnish
• 100 gram(s) (3½oz) soft goat's cheese
• 2 medium eggs
• 150 ml carton double cream

Method

1. To make the pastry, whiz the flour and unsalted butter in a food processor until
2. the mixture resembles breadcrumbs. Pour over 3-4tbsp cold water and pulse until the mixture just comes together. Tip on to a work surface and bring together without too much handling. Wrap and chill for 30min.
3. To make the filling, melt the butter in a pan. Add the onions, then cover and cook gently for 40min until they have softened. Take off the lid and turn up the heat slightly. Add the thyme and cook for a further 10min, stirring occasionally so the onions don't burn.
4. Preheat oven to 200°C (180°C fan) mark 6. Dust a surface with a little flour; roll out pastry. Use to line a 23cm (9in) diameter fluted tart case. Prick base all over. Cover; chill for 30min.
5. Line tart case with greaseproof paper and fill with baking beans. Bake for 12-15min, or until the sides of the pastry are set. Remove beans and paper, return pastry to oven and cook for 10min until it feels sandy to the touch.
6. Lower oven to 170°C (150°C fan) mark 3. Spoon onions into the pastry case and dot the goat's cheese on top. Mix together the eggs and cream in a bowl and season. Pour into the tart. Top with a few thyme sprigs and bake for 25min or until filling is set. Cool in tin for 5min; remove and cool on a wire rack. Serve with a green salad.

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