This delightful summer tart is simple to prepare and makes a wonderfully tasty lunch for the whole family, or a delicious anytime treat for friends. Enjoy.
- 1 sheet butter puff pastry
- 2 Spanish onions, peeled and finely sliced
- 25g butter
- 2tsp lemon thyme leaves
- 2 eggs
- 200ml crème fraîche
- 100ml cream
- 150 g pack Meredith Dairy Chévre
- Sea salt flakes and freshly ground black pepper
Preheat oven to 200C, and lightly butter a 20cm loose-bottomed tart tin, and dust with flour.
Lower in the pastry pressing it into the corners without stretching. Trim the overhanging pastry, and place in the fridge for 15 minutes.
Line pastry case with foil, fill with baking beans and place in oven for 20 minutes, remove foil and beans, reduce heat to 180C, and return to oven for 5 minutes.
Meanwhile, melt butter in a shallow pan, add onions and cook over a low heat until soft.
Add thyme, and season with salt and pepper.Whisk eggs with crème fraîche and cream, spoon onions into the pastry case, crumble in the goat cheese, and pour in the custard.Carefully place the tart back into the oven and bake for 30 minutes. Remove, and eat while warm.