- soft goat’s-milk cheese or Gorgonzola, for serving
- For the shortcrust pastry (enough for 3 x 28cm tart cases):
- 500 g flour
- a pinch of cinnamon
- ½ t salt
- 1 cup unsalted butter
- 1 egg yolk
- about 1 cup cold water
- For the filling:
- 10 small organic onions or shallots, cleaned and halved or quartered
- sea salt and freshly ground black pepper
- 30 g brown sugar
- olive oil, for drizzling
- 4 T onion chutney or basil pesto
- 2 cups pitted kalamata olives
- a few sprigs of thyme
To make the pastry:
Preheat the oven to 200°C. In a processor, process the flour, cinnamon, salt and butter for 5 to 8 seconds.
Remove and pour onto a clean work surface. Make a well in the middle and add the egg and a little water. Using a fork, stir through to combine the dry and wet ingredients.
Using your hands, combine further but do not knead. Wrap in clingfi lm and refrigerate to rest for 1 hour.
When ready to use, unroll the dough onto clingfilm, 5mm thick. Use a little flour to prevent the dough from sticking.
Line the container of your choice then place in the oven and blind bake until golden brown. Remove and cool.
To make the filling:
Preheat the oven to 180ºC. Place the onion or shallot on a baking tray then season with salt, pepper and a little brown sugar.
Drizzle with olive oil and place in the oven. Cook until soft and golden brown. Remove from the heat. Smear the bottom of a baked pie case with the onion chutney or basil pesto.
Top with the onion and olives. Add the thyme and place in the oven to warm through for 10 minutes.
Serve sliced with soft goat’s-milk cheese or Gorgonzola on the side.
Per serving: 3382.5kJ, 10.2g protein, 52.6g fat, 83.7g carbs