Onion tart

onion tart
1H 35M



1.Make pastry. Process flour, butter, parmesan and half the cream cheese until combined. Add egg and enough juice to make ingredients cling together. Wrap pastry in plastic wrap, refrigerate 30 minutes.
2.Preheat oven to 200°C (180°C fan forced). Lightly oil 23cm (9″) loose-based flan tin. Roll pastry on floured surface until large enough to cover base and side of tin; lift pastry into tin, gently ease into side, trim edge. Place tin on oven tray, line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans, bake a further 10 minutes or until pastry is browned lightly, cool. Reduce oven temperature to 180°C (160°C fan forced).
3.Meanwhile, heat oil and butter in large heavy-based frying pan. Add onions, cook, covered, over medium heat, about 5 minutes or until onions are softened. Uncover, cook, stirring occasionally, about 20 minutes or until onions are golden brown. Stir in thyme, garlic and olives, cook a further 10 minutes. Cool to room temperature.
4.Spread combined goat’s cheese and remaining cream cheese over pastry shell. Top with onion mixture, bake in oven about 30 minutes or until filling is firm.

This tart will keep well, removed from the tin and covered, in the refrigerator for several days. Serve tart at room temperature This pastry is very easy and good for any savoury tart, but you can also use thawed ready-rolled pastry sheets, joined with a little egg yolk.


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