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Tarte flamiche with paprika thyme pastry
Tarte flamiche with paprika thyme pastry
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Cozy holiday tart spiced with paprika and thyme.
Ingredients:
  • 50g unsalted butter
  • 18.20 gm olive oil
  • 3 large onions, thinly sliced
  • 150g bacon, chopped
  • 4 eggs
  • 100ml thickened cream
  • 150g gruyere
  • Micro herbs, to garnish
  • 200g plain flour
  • 1.25 gm paprika
  • 1/2 tsp dried thyme leaves
  • 100g chilled unsalted butter, chopped
  • 1 egg yolk
Instructions:
  • To make the pastry, combine flour, paprika, thyme, butter, and 1/2 teaspoon salt in a food processor until it resembles fine breadcrumbs. Add egg yolk and 2 tablespoons chilled water, then process until a smooth ball forms. Wrap in plastic and chill for 30 minutes.
  • In a frypan over medium-low heat, gently melt butter and oil. Stir in onion and 1/2 teaspoon salt. Cook for 20 minutes, stirring occasionally, until onion is softened. Add bacon and cook for 3-4 minutes until onion is golden and bacon is almost cooked. Remove from heat and let cool.
  • Preheat the oven to 180°C. Grease a 24cm loose-bottom tart pan. Roll out the pastry on a lightly floured surface, line the tart pan with the pastry, and cover with baking paper. Fill with uncooked rice or baking weights. Bake for 10 minutes, remove the paper and weights, then bake for an additional 5 minutes until the pastry is cooked and dry.
  • In a bowl, combine eggs, cream, and 100g of cheese. Season to taste. Spread the onion mixture in the tart shell, then pour the egg mixture over it. Sprinkle the remaining 50g of cheese on top. Bake for 25 minutes until the filling is golden and set. Serve garnished with micro herbs.

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