1tbspfresh thymeleaves only, picked from 6-8 sprigs
100gParmigiano Reggiano
rock saltto taste
freshly ground black pepperto taste
olive oil
plain flour
Instructions
Pre-heat the oven to 180°C (fan).
Melt the butter in a heavy pan and sauté the onions over a low to medium heat, stirring frequently, until completely softened.
50 g butter, 1 kg red onion
Season with salt and pepper during and then check the seasoning at the end, as the eventual sweetness of the onions needs enough salt to balance the taste.
rock salt, freshly ground black pepper
Whilst the onions are cooking, prepare the pastry base. Oil an approx. 35cm x 25cm baking dish and dust with flour. Unroll the pastry and place on the baking sheet.
1 pack puff pastry, olive oil, plain flour
With a sharp knife, score a 1-2 cm border around the edge of the pastry and prick within the border with a fork. Brush the border with egg.
1 egg
Bake at 180°C (fan) for 20 minutes. When removed it should be golden and puffed up
Increase the oven to 200°C (fan). Spoon the cooked red onions onto the pastry, within the border. The weight of the onions will collapse the pastry but it will be cooked properly. Cover the onions with the Parmigiano Reggiano then sprinkle the thyme leaves on top
100 g Parmigiano Reggiano, 1 tbsp fresh thyme
Give the border another egg wash then return to the oven for 10 minutes. Remove when lightly browned on top.
Notes
The tart is best served after it’s been out of the oven for 15-30 minutes to allow to cool a little. Cut into four or six pieces and serve with a simple dressed green salad.