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Caramelised onion and crispy speck tart
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Easy weeknight dish inspired by Alsatian tart. Elevate with thyme-buttered mushrooms. - Manu Feidel
Ingredients:
  • 1 pkt Carême Sour Cream Shortcrust Pastry, just thawed (see notes)
  • 40g butter
  • 80ml (1/3 cup) extra virgin olive oil
  • 4 red onions, halved, thinly sliced
  • 6 garlic cloves, crushed
  • 300g piece speck, cut into lardons
  • 100ml crème fraîche
  • 200g quark or smooth ricotta
  • 10 sprigs fresh thyme
  • Green salad, to serve
  • French vinaigrette, to serve (optional)
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a 24cm round fluted tart tin with removable base with pastry, trim the edges, and refrigerate for 20 minutes to rest.
  • Cover the pastry case with baking paper and fill it with pastry weights or rice. Bake for 20 minutes. Remove the paper and weights or rice, then bake for an additional 5 minutes until the pastry turns golden brown.
  • Heat a large frying pan over high heat. Add butter and 2 tablespoons of oil. Once melted, add onion and garlic. Cook for 3-5 minutes until onion softens. Reduce heat to medium and cook for 10-15 minutes until onion is caramelized. Season with salt and pepper. Drain off any excess oil and transfer to a bowl.
  • Clean the pan and heat it on high. Add the remaining 2 tablespoons of oil. Once the oil is hot and smoking, add the speck. Cook for 5-7 minutes, stirring occasionally, until the speck is just starting to get crispy. Drain on a paper towel-lined plate.
  • Mix together the crème fraîche, quark or ricotta, and the leaves from 4 thyme sprigs in a small bowl. Season to taste.
  • Spread the sweet caramelized onion on the pastry, top with the creamy crème fraîche mix and smooth it out. Sprinkle speck and scatter remaining thyme on top. Bake the tart until golden (10-15 minutes). Enjoy warm with a side of green salad dressed with French vinaigrette.

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