|Prep Time||30 minutes + 40 hours refrigeration|
|Bake Time||1 Hour|
|Baking Pan||Tart & Quiche Pan 24cm|
- Parmesan Shortcrust Pastry
- 300g plain flour, sifted
- 80g finely grated parmesan
- 150g unsalted butter
- 1 egg
- 1 tbsp milk
- 2 tbsp extra virgin olive oil
- 3 brown onions, very thinly sliced
- 3 garlic cloves, sliced
- 6 sprigs thyme, leaves picked
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 6 eggs
- 250ml pure cream
- ¾ cup grated parmesan
- Radish, thinly sliced
- Thyme leaves
To make the pastry, place the flour, parmesan and butter in the bowl of a food processor and process until the mixture resembles coarse breadcrumbs. Add the egg and milk and process until pastry just comes together. Shape into a disc, wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 180°C. Grease a Wiltshire Tart & Quiche Pan 24cm and set aside. Roll the pastry out between two pieces of baking paper until 5mm thick. Line prepared pan with pastry*, trim the edges, prick the base with a fork and refrigerate for 10 minutes.
Place pan on a baking tray, line pastry with baking paper and fill with baking weights. Bake for 10 minutes, remove the baking paper and weights and continue baking for a further 10-12 minutes or until pastry is light golden. Set aside to cool slightly. Reduce oven to 160°C.
Meanwhile, heat the oil in a large frypan over medium low heat, add the onion, garlic and thyme and cook for 15 minutes or until onion is soft and rich in colour. Add the sugar and vinegar and cook for a further 5 minutes stirring frequently until sticky and caramelized. Remove from the heat and set aside until cooled.
Whisk the eggs, cream and parmesan together until well combined. Season to taste. Scatter the caramelised onion evenly over the bottom of the cooled pastry shell and pour over the egg mixture. Bake for 35-40 minutes or until just set. Allow to cool. Serve with radish and thyme.
*Tip: Line your pastry above the pan to allow for baking shrinkage.