225 g. flour
140 g. butter
A pinch of salt
2 tbsp cold water
In a bowl rub together the flour, butter and salt until you get fine “breadcrumbs”. Add the egg and the cold water to bind the dough together. Wrap it in film tightly and let the dough rest an hour in the fridge.
After that time, preheat the oven to 180º.
Line a loose-bottomed tin (we used a 23cm tin) with the pastry. Allow it to overlap a litle bit around the edges to prevent the filling from leaking. Cover the pastry with a sheet of baking parchment and fill with some baking beans. If you don’t have baking beans, a handful of rice will do. Bake for 25 – 30 minutes.
5 onions, thinly sliced
1 tbsp extra virgin olive oil
20 g. butter
2 garlic cloves, crushed
1 tsp fresh thyme leaves
100 g. Parmesan cheese, grated
A few anchovy fillets
In a large pan, cook the onions in the butter and olive oil (low heat!). Stir once in a while until the onions have softened and turned opaque. Add the garlic and thyme and cook for a further 10 minutes. By now the onions should be caramelised. Don’t forget to stir occasionally.
Remove the onions from the heat, ditch the garlic and season the onions with a dash of pepper.
350 ml. cream
2 extra egg yolks
This can’t be easier: whisk the ingredients together.
See? It can’t be easier.
Next place the onions in the base of the cooked pastry, add the grated cheese and pour the custard on top. Place a few anchovy fillets as you please. We just used five of them because we didn’t want the tart to be extra strong. But if you like anchovies, this is the time to go crazy and add lots of them.
Bake for 50 to 60 minutes.
We served it with a simple salad with a mustard vinaigrette because we though the flavours would pair beautifully. Which they did.
This tart is a fantastic light lunch but it can also be a great hearty breakfast this Winter. It’s cheesy but not overly so, it’s salty but just the right amount and it’s as comforting as food can be!