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Serves 4-6
For the pastry
115g butter
3 tablespoons of milk
150g self raising flour
The filling
3 tablespoons of olive oil
3 onions
1 tsp caster sugar
3 tablespoons chopped thyme leaves
1tsp salt
240ml double cream
3 eggs beaten
Freshly ground black pepper
30g parmesan
2 tablespoons black olive tapenade
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To make the pastry, heat the butter and milk together in a saucepan until the butter is melted. Stir in the flour and mix until it forms a ball. When the pastry is cool enough to handle, press it into an 8" tart tin and chill for 30 minutes.
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Preheat the oven to 190'c.
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Heat the olive oil in a frying pan and add the onions, stirring over a high heat. Add the sugar, thyme and salt then reduce the heat and cook slowly, stirring occasionally for 30 minutes or until the onions are caramelized.
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Meanwhile, whisk together the cream and the eggs season with the black pepper and stir in the parmesan
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Place the tart tin on a baking tray, spread the tapenade over the base of the pastry. Spread the onions on the top and carefully pour over the cream filling
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Bake for 30 minutes or until set
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Serve while still warm or serve cold. Great with a salad.
This pastry recipe is so simple and melts in the mouth. Suitable for vegetarians and can be eaten hot or cold. You can change the fillings to suit you.
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