Now your family can be treated to a tasty gourmet dinner at any time with this golden savoury tart sitting in the freezer.
Ingredients
- 8 (600g) small red onions, unpeeled
- 1 tablespoon olive oil
- Olive oil spray
- 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
- 4 eggs
- 300ml ctn thickened cream
- 6 fresh thyme sprigs
- 120g goat’s cheese
- Mixed salad leaves, to serve
Method
- Step 1Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
- Step 2Leaving the root intact, cut the onions in half lengthways, then cut into wedges. Place on the prepared tray. Drizzle with the oil. Season with salt and pepper. Roast onion for 35-40 minutes or until soft. Set aside for 10 minutes to cool slightly. Remove the skins and discard. Trim the roots.
- Step 3Lightly spray a 4cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with oil. Line the tin with the pastry sheets, overlapping slightly, and trim any excess. press the pastry sheets together to seal. Cover and place in the fridge for 15 minutes to chill. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until crisp and golden. Set aside in the tin for 30 minutes to cool completely.
- Step 4Reduce oven temperature to 180°c. place the tin on a baking tray. Whisk the eggs and cream in a bowl. Season with salt and pepper. Pick the leaves from half the thyme sprigs and finely chop. Add the chopped thyme to the egg mixture and stir to combine. Pour into the pastry case. Top with onion and crumble over the goat’s cheese. Bake for 35-40 minutes or until set. Sprinkle with the remaining thyme sprigs. Serve warm, or at room temperature, with mixed salad leaves.
- Low carb
- Lower gi
Nutrition
2442 kj
Energy
44g
Fat Total
23g
Saturated Fat
3g
Fibre
15g
Protein
223mg
Cholesterol
399.07mg
Sodium
11g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
Make-ahead tips: To freeze: Cover the top of the tart with baking paper, wrap in plastic wrap then in foil. Label, date and freeze for up to 3 months.
To thaw: Place in the fridge for 24 hours or until completely thawed.
To reheat: Preheat oven to 200C. Remove the foil, plastic wrap and baking paper. Place on a baking tray and bake for 45 minutes or until heated through.
- Author: Michelle Lucia
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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