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Onion, ricotta and thyme tart
Onion, ricotta and thyme tart
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Perfect your onion tart for a comforting lunch or light dinner, pair with a fresh salad or greens.
Ingredients:
  • 2 medium red onions, halved, cut into thin wedges
  • 32.00 gm brown sugar
  • 40.00 ml red wine vinegar (see note)
  • 1 1/2 sheets frozen shortcrust pastry, partially thawed
  • 5 eggs, lightly beaten
  • 117.50 gm extra-light sour cream
  • 150g reduced-fat fresh ricotta
  • 20.00 ml chopped fresh thyme leaves
Instructions:
  • In a large frying pan over medium heat, melt butter until sizzling. Add onion and sauté, stirring occasionally, for 5 to 7 minutes until translucent and fragrant.
  • Toss in garlic and sugar, sauté for 2 minutes until sugar melts. Pour in vinegar and simmer for 5 minutes until absorbed and onions caramelize. Take off the heat.
  • Preheat your oven to 200°C. Line a 23cm loose-based fluted tart pan with pastry, trimming any excess dough. Chill in the refrigerator for 30 minutes.
  • - Preheat oven and place a pan inside. - Line pastry with baking paper and fill with uncooked rice or ceramic pie weights. - Bake for 10 minutes, then remove paper and weight. - Reduce oven temperature to 180°C before continuing.
  • Spread the onion mixture evenly over the pastry. In a jug, thoroughly combine the eggs and sour cream. Season with salt and pepper to taste. Pour the egg mixture over the onion mixture. Sprinkle with ricotta and thyme. Bake for 25 to 30 minutes until the tart is golden and lightly set. Allow to cool for 5 minutes before removing from the pan.
  • Cut the food into wedges.

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