Most of the time, I like to make things from scratch. However, I do draw the line somewhere. I might try making my own pasta once or twice, but I very much doubt you will ever find me making it on a regular basis. Same goes for bread – it’s easy to make, but it takes aaages (at least yeasted bread does), and it’s so much easier to pop to the shops to buy a nice freshly baked loaf.
The other day, I tried making a thin-crust pizza. I used a recipe called ‘Foolproof Thin Crust Pizza Dough’ – and it went wrong. Apparently, I am actually worse than a fool. It somehow rose to about two inches thick. I’ve tried making thin crust pizzas on numerous occasions, and they have risen every. single. time. I would show you pictures, but they’re too shameful.
So when I made this tart the following day, I wasn’t exactly feeling like a master baker. Therefore, you will have to excuse the shop-bought pastry. Once again, I know that shortcrust pastry is insanely easy to make, but… well, I just couldn’t be bothered.
This tart is really good though. You should try it. You don’t even have to make the pastry.
I was inspired to make a tart / quiche / thing after my Grandma gave me a few ceramic tart dishes over Christmas. They’re really pretty, each with a different picture on the bottom.
Do you like how perfectly that bunch of berries fits in the gap created by the slice I cut? Yeah, that was a complete accident. But I like it!
I shared this recipe in My SF Kitchen’s Tasty Thursday Link Party – check it out to see other great recipes posted this week!
Brie and caramelised onion tart
1 roll of shop-bought shortcrust pastry
1tbsp sunflower oil
2tbsp caster sugar
1tsp dried thyme
100ml single cream
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Roll out the pastry if required, and lay across a 9 inch tart dish. Press into the shape of the dish, and cut off the excess with a sharp knife. Gently press some baking paper on top, and fill with baking beans, uncooked rice or beans, or an appropriately-sized dish (I used a smaller tart dish that fit perfectly).
Bake the pastry for 20 minutes, or until it is beginning to turn brown and crispy. Remove it from the oven, and take out the paper and baking beans / other filling.
Meanwhile, slice the onion, trying to keep each slice together in its rings. Heat the oil and butter in a large frying pan, and add the discs of onion and the sugar. Leave over a medium heat for 5-10 minutes, nudging occasionally to prevent sticking. Add the dried thyme, and turn over each slice, again trying to keep them intact. Cook for another 5-10 minutes, until both sides of the onion are soft and lightly caramelised.
Slice the brie, and lay it over the pastry case in a single layer. Lay the slices of onion on top.
In a small jug, lightly beat the eggs, and add the cream, salt and pepper. Pour over the tart filling. You can add a dash of milk or more cream if there is not enough filling, but not too much otherwise it may not set. An extra egg is preferable if the filling really is too low.
Bake for 30 minutes, or until the egg is set through (it should be quite firm, and a knife should come out clean when poked through the middle). Serve warm or leave to cool.