May’s Ricotta & Onion Tart
INGREDIENTS
Red onions
2 halved and cut into thin wedges
Butter
30g
Garlic cloves
4, crushed
Brown sugar
2 tablespoons
Red wine vinegar
2 tablespoons
Frozen shortcrust pastry
1½ sheet, partially thawed
Eggs
5, lightly beaten
Sour cream
½ cup
Fresh ricotta
150g
Fresh thyme leaves
1 tablespoon, chopped
Salt & pepper
METHOD
To begin...
Preheat your InAlto oven to 200°C, allowing 20 minutes to heat up to temperature..
Line a 23cm loose-based fluted tart pan with pastry, trimming excess. Refrigerate for 30 minutes.
Melt butter in a large frying pan over medium heat. Add onion and cook, stirring, for 5 to 7 minutes or until softened.
Add garlic and sugar. Cook, stirring, for 2 minutes or until sugar is dissolved. Add vinegar and cook, stirring occasionally for 5 minutes or until liquid is absorbed and onions are caramelised. Remove from heat.
Place pan on an oven tray. Cover pastry with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove paper and rice or weights. Reduce oven temperature to 180°C.
Spoon onion mixture over pastry. Whisk eggs and sour cream in a jug until well combined and then season with salt and pepper. Pour egg mixture over onion mixture. Sprinkle with ricotta and thyme. Bake for 25 to 30 minutes or until tart is golden and just set. Remove from oven. Set aside to cool for 5 minutes. Remove from pan.
Serve with a crisp salad or greens and enjoy!
