(Delicious Magazine published Jan 2008)
1 tbsp olive oil
2 lge onions, sliced
1 garlic clove, crushed
2 eggs plus 2 yolks
142ml double cream
1 tbsp chopped fresh thyme leaves plus extra
100g mild goat’s cheese, crumbled
225g plain flour
100g butter, diced and chilled
25g caster sugar
1 egg, beaten
splash of milk
1. Put the pastry ingredients in a food processor and pulse, adding a splash of milk if the dough seems dry. Wrap in cling film and chill for 30 minutes.
2. Roll out pastry on a lightly floured surface and use to line a shallow 20cm round, fluted tart tin. Pop in the freezer for 10 mins.
3.Meanwhile, melt the butter and oil in a large frying pan over a medium heat. Add the onions and garlic and cook, stirring, for 20 mins or until soft and golden. Season well.
4.Preheat oven to 200C. Line the pastry case with baking paper and beans and place on a baking sheet. Blind bake for 15 mins, remove the paper and beans and bake for a further 5 mins until pale golden.
5. Reduce the oven temperature to 180C. Whisk the eggs, yolks and cream. Stir in the onions and chopped thyme, then spoon into the pastry case. Crumble over the cheese and bake for 25 mins. Garnish with thyme sprigs.
La Femme version:
I used low-fat pouring cream instead of double; a perfect substitute. I happened to have a 200g pack of goats cheese (President, in block) and I used it all as it seemed to need it.
This recipe first appeared in the advanced lesson on Loire & Rhone Valley wines. We were all impressed that an M&S Vouvray (Chenin Blanc) went superbly with this but equally so the white Crozes-Hermitage (Marsanne) improved nicely with the savouryness of the tart. I suspect a crisp Sauvignon Blanc would also suit.