Mild, sweet red onions grow well in my garden, but they never seem to keep for very long.  They make delicious tarts and soups.  The purple colour also adds interest to a dish.

Serves 5 – 6

170g/6oz rich shortcrust pastryRed Onion and Thyme Tart

700g red onions – about 6 medium sized ones

25g butter

3 eggs

150ml half fat creme fraiche

1 tsbsp chopped fresh thyme

1 tbsp chopped fresh parsley

  1. Set the oven to 200C/400F/Gas6
  2. Line and bake blind an 8″/20cm tart dish
  3. Thinly slice the onions, melt the butter in a good sized pan, add the onions slices and cook gently until softened.
  4. Remove from the heat, season with salt and pepper and stir through the parsley and thyme.  Allow to cool a bit.
  5. Beat the creme fraiche with eggs together.Red Onion and Thyme Tart 1
  6. Once the onions are cool, mix with the eggs and creme fraiche.
  7. Pour int the pastry case and reduce the oven to 180C/350F/Gas5
  8. Cook the tart for around 25 min or until set and beginning to colour.