Caramelised Onion, Goats Cheese & Thyme Tart
Cold and wet day…perfect for cooking! Maggie, this is the most amazing pastry and so easy to work with…thanks for sharing!
One quanity of Maggie Beer’s Sour Cream Pastry
6 large onions, caramelised (cooked slowly in olive oil with salt & pepper for approximately 1 1/2 hours or until soft & browned)
3 large eggs
1 cup thickened cream
130gm Goats Cheese
Pepper
Thyme sprigs
Make pastry and refrigerate for 30 minutes. Remove from fridge and knead lightly. Roll out on a floured surface until large enough to fit a tart dish.
Preheat oven to 180 degrees. Grease a tart dish and line with rolled out pastry. Remember pastry will shrink during baking. Dock pastry and refrigerate for another 20 minutes. Remove from fridge and blind bake pastry for 15 minutes. Remove beads and bake for a further 8 minutes, before removing from oven and setting aside to cool. Spread caramelised onion over the base of the tart.
Whisk together eggs, cream & pepper. Pour egg mixture into pastry shell. Top with crumbled goats cheese and sprigs of thyme.
Bake for 25-30 minutes. Remove from oven and cool for 5 minutes before serving.
Just Wanna Cook! 