It is onion season. Riverford are using Barbosa new season onions grown by their friend Pepe on his organic family farm in Spain. They have a slightly fresher, sweeter flavour than standard onions, and as they don’t have a ‘set skin’ they are easier to peel too. Try them in this onion tart. It makes a fabulous starter or a great lunch with some crisp green salad on the side. I know pasty sound tricky but this one is really easy so give it a try.
Onion and Thyme Tart
Serves 8 / Tart tin 10” – 25cm
For the pastry
175g plain flour
80g butter, cold and cubed
Pinch of salt if using unsalted butter
For the filling
4 large onions, peeled and very thinly sliced
Bunch of thyme, tied into a bundle with string
Sea salt and freshly ground black pepper
½ pt double cream
3 egg yolks
80g grated Parmesan
Put the flour and butter for the pastry, and salt if using, in a food processor. Mix until you have breadcrumbs. Add the egg and just mix enough for the pastry to come together in a ball. Wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 170C. Roll out the pastry and line the tart tin. Use a small piece f pastry dipped in flour to really push the pastry into the edges of the tin to avoid it shrinking. Get a round piece of grease proof paper and carefully cover the pasty with it. Folding it down over the top edge. Blind bake for about 15 minutes or until the pasty is very light golden brown. Meanwhile sweat the onions gently in a heavy bottomed saucepan, with some butter, a glug of olive oil, the thyme and some salt and pepper. Cover and cook very slowly for 15 to 20 minutes. Remove the lid and continue to cook until beginning to caramelise. Remove from the heat. Remove the thyme and squeeze all the juices out into the onions. Add the cream and the yolks and the grated parmesan cheese. Season to taste. Pour into the tart case and cook the tart for about 20-30 minutes, until set and lightly golden brown.