Simple to make and infused with thyme, this attractive tart makes for the perfect lunch along with a mixed leaf salad. The onions gives it a lovely flavour and the topping is creamy and delicious.
The dough for the base is not very firm but rather more pliable so that it can be patted out into the baking pan. No need to roll out the pastry etc. It’s really easy.
I used a little ghee to sautè the onions but you can just use olive oil or butter. This recipe is from Vegetarian by Nicola Graimes.
PREP: 20 minutes COOK TIME: 30-35 minutes SERVES: 6
1 tbsp ghee
1 tbsp olive oil
2 onions, sliced thinly
2 tsp fresh or dried thyme
½ cup sour cream
2 tsp poppy seeds
¼ tsp ground mace or nutmeg
Salt and freshly ground black pepper
For the base
1 cup flour
2 tsp baking powder
½ tsp salt
3 tbsp cold butter
6 tbsp milk
Grease and flour an 8 inch round deep baking pan.
Heat the ghee and oil in a frying pan. Add the onions and cook over low heat until soft and golden. Season with thyme, salt and pepper. Remove from heat and cool. Preheat the oven to 220 C.
For the base, sift the flour, baking powder and salt into a bowl. Cut the butter into the flour until the mixture resembles breadcrumbs. Add the milk and stir lightly to make a dough.
Turn the dough on to a floured surface and knead lightly.
Pat the dough into a 8 inch round and transfer to the prepared baking pan. Press the dough into an even layer and cover with the onions.
Beat the egg and sour cream together and spread evenly over the onions. Sprinkle with the poppy seeds and mace or nutmeg. Bake for about 30-35 minutes until the egg topping is puffed and golden.
Leave the tart to cool in the pan for 10 minutes. Slip a knife around the sides and unmould on to a serving plate. Cut into wedges and serve warm.