Warm Onion Tart With Thyme Recipes

WARM ONION TART WITH THYME

Steps:

• Peel and cut the onion in half through the root. Trim the ends and then julienne the onion lengthwise.
• Melt the butter in a small sauté pan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 10 to 15minutes or until the onion is a deep golden brown. Season to taste with salt and pepper. Keep warm until ready to serve.
• Meanwhile, preheat the oven to 400°F.
• Peel and cut the onion in half through the root. Trim the ends and then julienne the onion lengthwise.
• Melt the butter in a small sauté pan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 10 to 15minutes or until the onion is a deep golden brown. Season to taste with salt and pepper. Keep warm until ready to serve.
• Meanwhile, preheat the oven to 400°F.
• Unfold the puff pastry sheet on a lightly floured work surface and turn over to prevent the creases from splitting. Pat down gently to flatten the sheet.
• Using a 1-inch round fluted cookie cutter, stamp out 6 rounds and transfer to an ungreased baking sheet. Bake for 8 to 10minutes or until puffed and golden brown.

ONION AND THYME TART

Steps:

• For the pastry, sift the flour into a mixing bowl and add a pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles breadcrumbs and all the butter is combined.
• Add one to two tablespoons of water and mix to bring the mixture together as a dough. If it seems too dry add another tablespoon of water. Form into a ball and flatten into a disc, wrap in clingfilm and leave it to rest in the fridge for half an hour.
• Preheat the oven to 180C/350F/Gas 4.
• For the filling, heat a large heavy-based frying pan or saucepan over a medium heat. Add the butter and, once melted, stir in the onions along with a pinch of salt. Reduce the heat to medium low and cook the onions for 20-30 minutes, or until golden-brown and completely softened. Stir them often and make sure that none burn or stick to the bottom of the pan. Stir in the thyme.
• Remove the pastry from the fridge and roll out until the thickness of a £1 coin. Grease a 20cm/8in or 23cm/9in tart tin with butter and line the tin with the pastry, pressing it into the edges. Place in the preheated oven and bake for 10 minutes. Remove, brush the base and inside edges with a little of the beaten egg, place back in the oven for five minutes and then remove.
• Mix the remaining beaten egg with the cream and cooked onions. Season with a pinch of salt and pepper. Spoon the onion mixture into the pastry case and spread evenly.
• Place back into the preheated oven and cook for 30-35 minutes, or until the filling is set but with a slight wobble when poked. Remove from the oven and leave to cool for 10 minutes before slicing into wedges and serving. This is also delicious cold.

FRENCH ONION TART WITH CHEESY THYME PASTRY

Steps:

• Put the flour in the bowl of a food processor with the 100g butter. Blitz until the mixture resembles fine breadcrumbs, then add 50g of the cheese, 1 tbsp of the thyme leaves, some freshly ground black pepper and 1 tsp salt. Blitz again briefly to combine. Add 2-3 tbsp cold water, and pulse again until it comes together into a dough. If you don't have a food processor, do this in a bowl - rub the flour into the butter first, then stir in the remaining ingredients with a knife. Wrap and chill for at least 40 mins.
• Meanwhile, heat the 25g butter and the olive oil in a large frying pan over a low-medium heat, and cook the onions with a pinch of salt for 40-50 mins, stirring often, until sticky, golden and very soft when pressed with the back of a spoon. If they start to catch, reduce the heat further and add a splash of water. Be patient, as they will take a while to caramelise, but keep your eye on the pan so they don't burn.
• Stir in the vinegar, sugar and the anchovies. Keep stirring until the vinegar has evaporated, and the anchovies have dissolved into the onions. Remove from the heat.
• Heat the oven to 190C/170C fan/gas 5 and roll the pastry out onto a lightly floured work surface to a 3mm thickness. Use the pastry to line a 23cm tart tin (use the rolling pin to help you do this). Trim the edges so they're just overhanging the sides. Patch the pastry with the offcuts, if needed. Scrunch up a sheet of baking parchment, then open it out again to line the pastry, and fill with baking beans. Bake for 15 mins, remove the parchment and beans, then bake for a further 5-8 mins, or until the pastry looks dry, without any raw spots.
• Meanwhile, whisk the eggs, cream, remaining thyme and the rest of the cheese together with a pinch each of salt and black pepper. Stir in the caramelised onions. Trim the sides of the pastry using a serrated knife to neaten the edges. Pour the filling into the pastry case and tap the tin gently on the work surface to release any bubbles.
• Bake the quiche for 25-30 mins on the middle shelf of the oven until lightly golden and set in the middle, with a slight wobble. Leave to cool in the tin for at least 15-20 mins, then slice. To make the salad, whisk the olive oil and vinegar together in a bowl, then toss in the remaining ingredients. Pile the salad on top of the quiche, or serve alongside. If you like, leave the quiche to cool completely, then chill before serving. Will keep in the fridge for up to three days.

WARM OLIVE AND CARAMELIZED ONION TART

Steps:

• Combine flours in bowl, and freeze 1 hour. Freeze butter cubes 1 hour.
• In a bowl or food processor, mix frozen flour with 1/2 teaspoon salt. Add butter, and cut with pastry blender or pulse until butter is size of peas. Add up to 1/4 cup ice water, just until mixture holds together (if using food processor, transfer mixture to bowl first). Turn onto lightly floured surface and pat into shape of small rectangle. Chunks of butter will show. Roll out dough, making rectangle about 5 by 7 inches, 1/2 inch thick. Fold narrow ends toward center so they meet. Fold in half again to make 4 layers. Give dough quarter turn, and repeat rolling and folding. Repeat another time. Roll dough again, but this time fold it in thirds like a business letter. Wrap in plastic, and refrigerate 45 minutes to 1 hour.
• Meanwhile, heat oil in large skillet over medium-low heat. Add onions, garlic, thyme and rosemary, and cook, stirring occasionally, until onions are soft and golden, 50 to 60 minutes. Add tomatoes, increase heat and cook until almost dry, 10 to 15 minutes. Add anchovies and olives, season and set aside.
• Preheat oven to 400 degrees. On floured surface, roll dough to make rectangle 9 by 13 inches, 1/4 inch thick. Crimp edges, and transfer to baking sheet. Cover dough with onion mixture to within 1/2 inch of edge. Bake until crust is golden, 30 to 40 minutes. Cut in portions or small squares, and serve.