Prep Time: 1 hour 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours
For the filling:
1 tablespoon olive oil
2 large onions, thinly sliced
3/4 cup light cream
2/3 cup Lammermuir smoked cheddar cheese, finely grated
1 1/2 teaspoons fresh thyme leaves
1 1/2 cups plain (all-purpose) flour
1/3 cup Parmesan cheese, finely grated
3 ounces cold butter, coarsely chopped
1 egg yolk
2 tablespoons (approximately) iced water
Blend or process flour, cheese and butter until crumbly.
Add egg yolk and most of the water; process until ingredients just come together.
Enclose pastry in plastic wrap; refrigerate 30 minutes.
Oil a large round tart dish.
Roll the pastry between sheets of parchment paper until large enough to line the dish.
Lift pastry into the dish; press into side, trim edge.
Cover; refrigerate 20 minutes.
Preheat oven to 400°F.
Cover pastry with parchment paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake about 5 minutes or until browned lightly, and then cool.
Meanwhile, heat oil in large frying pan; cook onion, stirring, about 15 minutes or until caramelised. Remove from heat.
Whisk eggs and cream together in large bowl; season.
Place onion on top of pastry. Pour in egg mixture; sprinkle with cheese and thyme.
Bake about 25 minutes or until set.
Recipe adapted from Food Republic