Red onion, thyme and Parmigiano Reggiano tart recipe
It's tarty, it's hearty, and it makes a great starty (by which I mean 'starter')
Post sponsored by
Is there any more soul-satisfying combination of flavours than that of good ol' cheese and onion? I, for one, would argue that there isn't. Because whether you find it in crisps, a modest lunchtime sandwich, or indeed, a super posh-looking starter like the one above, it has the power to pack a wonderfully moreish punch – even more so, if the cheese in question is an utter belter like Parmigiano Reggiano.
If, like me, you find yourself permanently positioned on the cheese and onion bandwagon, I've got a recipe that you'll wholeheartedly dig: a red onion, thyme and Parmigiano Reggiano tart creation (conjured up by the experts over at Parmigiano Reggiano HQ, natch) that's just perfect for serving up as a tone-setting starter at an evening do. Or, you know, just whipping up and eating whenever. You do your own thang.
Sweet, salty, flaky pastry delight ahoy...
It's tarty, it's hearty, and it makes a great starty (by which I mean 'starter').
Ingredients
- 50g unsalted butter
- 1kg red onions, peeled and sliced lengthways
- Salt and freshly ground pepper, to taste
- 1 pack puff pastry, ready rolled, preferably all butter
- Oil and flour for the baking sheet
- 1 egg, beaten with a pinch of salt
- 1 tbsp fresh thyme, leaves only, picked from approx. 6-8 sprigs
- 100 g Parmigiano Reggiano
Instructions
- Pre-heat the oven to 180°C (fan).
- Melt the butter in a heavy pan. Sauté the onions over a low to medium heat, stirring frequently, until completely softened. This will take anywhere between 30 and 40 minutes. Season during, then check the seasoning at the end, as the eventual sweetness of the onions needs enough salt to balance the taste.
- While the onions are cooking, prepare the pastry base. Oil an approx. 35cm x 25cm baking dish and dust with flour. Unroll the pastry and place on the baking sheet. With a sharp knife, score a 1-2 cm border around the edge of the pastry and prick within the border with a fork. Brush the border with egg. Bake at 180°C (fan) for 20 minutes. When removed it should be golden and puffed up.
- Increase the oven temperature to 200°C (fan).
- Spoon the cooked red onions onto the pastry, within the border. Cover the onions with the Parmigiano Reggiano, then sprinkle the thyme leaves on top. Give the border another egg wash, then return to the oven for 10 minutes. Remove when lightly browned on top.
- The tart is best served after it’s been out of the oven for 15-30 minutes, allowing it to cool a little. Cut into four or six pieces and serve with a simple dressed green salad.
Recipe by
Parmigiano Reggiano
Join In
Comments (2)
I needed this recipe in my life. Simple and tasty!
Haha you’re welcome, Harps 😊 🧀