Provincial onion and Camembert tart
Over the weekend we had a little time in the kitchen and put together this delicious tart for our Sunday lunch. Spread out over the provincial stripe table linen we decided to christen it appropriately! If you feeling the cooking urge… the recipe is included below. Enjoy.
Provincial Onion and Camembert tart
You will need:
- 1 sheet from a package of pre-rolled frozen short crust pastry. Ambitious types may, of course, roll their own.
- 6 medium onions, halved and sliced (The thinner the slices, the faster your onions will caramelize. However, thicker slices will give a more substantial texture and will be less likely to burn. This also looks like an impossibly large pile of onions, but it cooks down to next to nothing.)
- 3 tbsp. butter
- 1 round of Camembert or any good melting cheese
- Leaves from a few sprigs fresh thyme
The Steps:
In your largest skillet, melt the butter over medium-low heat. Pile in the onions, and cook, stirring now and then, until the onions are deep golden-brown and caramelized, at least 45 minutes, possibly longer. Patience. It will work.
Thaw the short crust pastry according to package directions. Lightly flour a rolling surface and unroll the pastry onto it. Roll about 5mm thick and lay in a shallow greased pie tin.
You can now blind bake the pastry for about 5 minutes.
Cut the cheese into small slices or break it up into small chunks.
Spread the caramelized onions into the pie tin. Tuck bits of cheese into the onion mixture.
Bake in a 180c oven for 15-20 minutes, until the pastry is golden and the cheese is melted. Salt and pepper to taste.
