1.8kg white onion
100ml double cream
50g butter
8 sprigs of thyme
1 1/2 teaspoons sea salt
1/2 teaspoon cracked pepper
PASTRY:
300g plain flour
150g butter
50g grated cheddar
1 egg
3 tablespoons water
Pinch of sea salt
METHOD:
Start with making the pastry, place flour, cheddar and salt in large mixing bowl. Cube the butter and add to dry mixture, rub butter into flour till well blended together then add egg and cold water, lightly knead together till only just combined. Wrap pastry in cling film and place in the fridge for 30 minutes to rest.
Grease a fluted flan tin with removable base 30cm in diameter and 3cm deep. Once the pastry has rested roll out on a floured surface till about 4-5mm thick and line the tin with pastry pinch and press down around the edges and refrigerate for a further 30 minutes.
Now work on the filling, peel the onions and slice in half then top and tail, cut onions thinly lengthways. Place large pot over a medium/high heat and add butter, once the butter is bubbling pour in onions and turn down the heat slightly. Once onions are translucent and soft add the leaves of thyme, cream, salt, pepper and turn heat up again. Leave to brown and stir every now and then till onions reduce to half the original volume and turn brown then remove from heat and leave to cool.
Once pastry has rested using a folk prick the base of pastry 10 times and line with grease proof paper and fill with rice or dried legumes, bake in oven set at 200oC for 12 minutes. When the pastry is baked remove parchment paper and legumes and bake the pastry for another 6 minutes till golden brown.
Leave the tart base to cool for about 10 minutes then pour in the onions and evenly pat down. Place tart back in oven to cook for 15 minutes, once cooked garnish with extra thyme and serve hot or cold.
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