Caramelised onion, feta and thyme tart
3 large, halved, thinly sliced
3 tsp, leaves
Reduced-fat shortcrust pastry
200 g, (2 sheets)
½ cup(s), (125ml)
Grated parmesan cheese
¼ cup(s), (20g), finely grated
Reduced fat feta cheese
50 g, crumbled
1 x 3 second spray(s)
- Heat oil in a medium saucepan over medium heat. Cook onion, stirring occasionally, for 15–20 minutes or until golden and caramelised. Add sugar and 2 teaspoons thyme leaves and stir to combine. Cool.
- Meanwhile, preheat oven to 200°C or 180°C fan-forced. Lightly spray an 11.5cm x 34cm (base measurement) fluted tart tin with removable base with oil. Line base and sides of tin with pastry. Trim excess pastry. Place in fridge for 30 minutes.
- Cover pastry with baking paper and fill with pastry weights, dried beans or uncooked rice. Bake for 10 minutes. Remove paper and weights and bake for 10 minutes or until golden. Cool to room temperature. Reduce oven to 180°C or 160°C fan-forced.
- Whisk eggs, milk and parmesan in a large jug until combined. Spoon onion mixture over pastry. Top with feta and pour over egg mixture. Sprinkle with remaining thyme leaves. Bake for 25 minutes or until just set. Serve with extra thyme sprigs.