Women's Weekly (Malaysia) - - Entertain - Prep 20 mins + chill­ing / Cook 55 mins / Serves 4-6

2 sheets short­crust pas­try 20g but­ter 2 white onions, 1 sliced, 1 wedges 1 tbsp brown sugar 1 tbsp bal­samic vine­gar 1 red onion, wedges 1 tbsp ex­tra-vir­gin olive oil 2 gar­lic cloves 3 eggs ¼ cup cream 1 tbsp thyme leaves, plus sprigs to serve 125g Brie, sliced Dressed green salad, to serve

1. Pre­heat oven to mod­er­ate, 180°C. Lightly grease an 11 x 34cm loose-based flan pan. 2. Line pan with pas­try sheets, trim­ming to fit and press­ing to seal. Chill un­til re­quired. 3. In a medium fry­ing pan, melt but­ter on medium heat. Add sliced white onion and cook, stir­ring, 4-5 mins un­til soft­ened. Re­duce heat to low and cook a fur­ther 10 mins un­til golden. Stir in sugar and vine­gar. In­crease heat to high and cook, stir­ring, un­til sticky. Set aside to cool. 4. In a medium bowl, toss red onion and re­main­ing white onion with olive oil and gar­lic. Set aside. 5. Spread caramelised onion over pas­try. In a jug, whisk eggs, cream and thyme to­gether. Sea­son. Pour into pas­try case. Top with onion wedges. Bake 30-35 mins. 6. Ar­range cheese over top and re­turn to oven 1-2 mins un­til cheese starts to melt. Scat­ter with ex­tra thyme sprigs and ac­com­pany with green salad.

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