Onion and Cream Cheese Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
6
- For the pastry
- 1.333 cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup cold butter (diced)
- 1 egg (beaten)
- water (if needed)
- For the filling
- 2 Tbsps olive oil
- 4 large Red onions (sliced)
- salt
- freshly ground Black pepper
- 3 large eggs
- 1.333 cups cream (48% fat)
- 1 cup Blue cheese (crumbled)
- 1 thyme (leaves only)
- To garnish
- salad
Preparation steps
1.
For the pastry: put the flour and salt into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the egg and just enough water (if necessary) to form a dough. Shape into a ball and wrap in cling film. Chill for 30 minutes.
2.
Heat the oven to 180°C (160°C fan) 350°F gas 4. Grease a 25cm|10" flan dish or tin.
3.
Roll out the pastry on a lightly floured surface into a round to fit the tin. Line the base and sides of the tin with the pastry. Prick the base with a fork and bake for about 15 minutes until lightly golden.
4.
For the filling: heat the olive oil in a frying pan, add the onions and fry over a low heat for 10-15 minutes until soft and caramelised. Season with salt and black pepper then remove from the heat and allow to cool.
5.
Whisk together the eggs and cream until combined.
6.
Arrange the caramelised onions on the base of the cooked pastry case, scatter over the crumbled cheese and the thyme leaves and season with salt and black pepper.
7.
Gently pour the egg and cream mixture into the pastry case and bake for 30–35 minutes until the filling is set and golden on top. Allow to cool, then serve hot or cold with a green salad.
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