Sweet Onion & Gorgonzola Tart
Over a year ago
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Ingredients
- 4 large onions, peeled and thinly sliced
- 2tbsp olive oil
- 375g pack shortcrust pastry
- 2 medium free range eggs, beaten
- 1tsp fresh thyme leaves
- 100ml double cream
- 150g gorgonzola, crumbled
- 75g pitted black olives
Accompaniment
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Method
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1
1. Heat oven to mark 6/200c. Put the onions and oil in a large, heavy based pan. Add a pinch of salt, cover and cook over a very low heat for 30mins, stirring occasionally until very soft and golden. Remove lid and cook for a further 5mins until deep golden. transfer to a bowl and allow to cool.
2. Meanwhile, roll out pastry on a lightly floured surface to the thickness of a £1 coin, then use to line a 23cm fluted, loose-based flan tin, allowing about 1 1/2cm excess to overhang. Transfer to baking tray,line with parchment and fill with ceramic baking beans. Bake blind for 10mins. Remove beans and paper, brush with a little beaten egg and return to the oven for 5-10mins until slightly golden.
3. Mix the beaten eggs,thyme and cream together and season well. Pour into the pastry case and scatter the cheese and the olives over. Bake for 30mins, or until just set, then remove from the oven. Serve warm, or allow to cool completely before removing from the tin.
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