240g flour 180g cold butter 70ml cold water Pinch salt
1-2 red onions Dash oil 1T balsamic vinegar 1t brown sugar 8 sundried tomatoes cut into strips 100g feta 1t fresh thyme 2 eggs 1/3 cup milk 1/3 cup cream Pepper & salt
1. Pulse butter, flour and salt in food processor. Add water and pulse until almost bought together. Finish by hand until ball of dough achieved. Let rest for half an hour. Roll out and line small tart tin. Refrigerate while preparing filling. 2. Slowly cook onions in oil until well cooked and starting to caramelize. Add vinegar and brown sugar and bubble for a minute. Set aside to cool. 3. Blind bake pastry shell. Line with tinfoil and fill with rice. Bake for 10-12 minutes at 180˚C. Remove foil/rice and bake for further 5-10 minutes until golden and cooked. 4. Beat eggs, milk, cream and seasonings together. 5. Fill pastry shell with onion, crumbled feta, tomato and thyme. Fill to the top with custard and bake at 180˚C for 15 minutes until custard is set.
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