ONION & BRIE TART
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.