Quick & Easy

Onion, thyme and goat’s cheese tarts

These herby goat's cheese tarts make a delicious and elegant brunch or lunch with a crisp green salad.
onion, thyme and goat's cheese tarts
1H 10M



1.Process flour, 1 tablespoon of the thyme and butter until mixture is crumbly. Add egg yolk and the water; process until ingredients come together. Enclose in plastic wrap; refrigerate 30 minutes.
2.Grease six 3cm (1¼-inch) deep x 8cm (3¼-inch) round loose-based flan tins. Divide pastry into six equal pieces. Roll one piece between sheets of baking paper until large enough to line tin. Lift pastry into tin, press into side; trim edge. Repeat with remaining pastry. Cover; refrigerate 20 minutes.
3.Preheat oven to 200°C/400°F. Place tins on oven tray; cover pastry with baking paper, fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake about 10 minutes or until browned lightly. Cool.
4.Meanwhile, heat oil in large frying pan; cook onion, stirring, about 15 minutes or until caramelised. Place onion in pastry cases.
5.Whisk eggs and cream in large jug, season; pour into pastry cases. Top with cheese, sprinkle with remaining thyme. Bake about 25 minutes or until barely set.
6.Serve tarts topped with baby rocket (arugula) and accompany with a green salad.

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