Sweet caramelised onions and salty feta and semi-dried tomatoes maintain a delicate flavour balance in this glorious family-sized tart.
- 1 tablespoon olive oil
- 2 medium brown onions, halved, thinly sliced
- 2 teaspoons brown sugar
- 2 teaspoons fresh thyme leaves
- 2 sheets ready-rolled frozen shortcrust pastry, partially thawed
- 4 eggs
- 1/2 cup pure cream
- 1/4 cup finely grated pecorino cheese (see note)
- 1 cup semi-dried tomatoes
- 70g feta, crumbled
Heat oil in a medium saucepan over medium heat. Add onion. Cook, stirring occasionally, for 15 to 20 minutes or until golden. Add sugar and 1 teaspoon thyme. Stir to combine. Set aside.
Line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base) rectangular loose-based flan tin with pastry. Trim excess. Place tin in freezer for 20 minutes. Preheat oven to 200°C/180°C fan-forced.
Place tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and paper. Bake for 6 to 8 minutes or until base is light golden. Set aside to cool slightly. Reduce oven to 180°C/160°C fan-forced.
Whisk eggs, cream, cheese and salt and pepper together in a large jug. Place onion mixture over pastry. Top with tomatoes and feta. Pour in egg mixture. Sprinkle with remaining thyme. Bake for 20 to 25 minutes or until just set. Serve.