A tasty tart with sweet caramelised red onions, fresh thyme and Edam cheese.
- 25g (1oz) butter
- 3 large red onions, thinly sliced
- 2tbsp freshly chopped thyme
- 350g (12oz) ready made shortcrust pastry
- 330ml (12floz) reduced fat crème fraîche
- 3 medium eggs
- Pinch of nutmeg
- 150g (5oz) Edam cheese, grated
- Extra thyme sprigs to garnish
- For baking
- Ceramic baking beans
Melt the butter in a large pan and add the onions and thyme. Cover and cook for 30-35 mins. Stir occasionally, until the onions start to caramelise then allow to cool.
Preheat the oven to 190°C (375°F / gas mark 6). Roll out the pastry and use it to line a 23cm (9-inch) loose-bottomed quiche tin. Cover the base with baking paper and fill with ceramic baking beans. Bake for 15 mins, then remove the paper and beans. Return to the oven for a further 5 mins until golden.
Place the crème fraîche, eggs and nutmeg in a bowl and beat together. Stir in the onions and half the cheese and pour into the bottom of the pastry base. Sprinkle with the remaining cheese and some small thyme sprigs.
Bake for 30 mins until the top is golden and the filling has set. Cool for 5 mins, then cut into slices. Serve with a tomato and mixed leaf salad or new potatoes and a green salad.
Once you've lined the tin with the pastry, place in the freezer for 15 mins - this sets the pastry so it holds its shape when cooked in the oven. Also, ceramic baking beans can be used over and over again, to weigh down the pastry when baking blind. Alternatively you could use dried beans, peas or pasta.