ONION & BRIE TART

SERVES 4-6 PREP 20 MINS + CHILLING COOK 55 MINS PER SERVE 1512kj COST $$$$$

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 1/4 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 loosebased 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.