- 500 grams brown onions, peeled & halved
- 2 cloves garlic, peeled
- 10 g salt
- 25 g olive oil
- 15 g soy sauce
- 25 g white wine vinegar
- 50 g sugar
- 4-6 sprigs Thyme
- 300 g unsalted butter, cubed
- 400 g plain flour
- 150 g sour cream
- 100 g Chedder cheese, chopped
- 2 pinches salt
- 10 g parmesan, cubed
- 200 g cream cheese
- 3 eggs
- 30 g Milk
- 400 g onion jam
- 50 g feta
- 50 g goats cheese, unashed
- 100 g white anchovy fillets, halved lengthways
- Place onions, garlic, salt and oil in the mixing bowl.
- Blitz for 4 secs/speed 5. You want it pretty chunky, not smooth
- Saute 8 mins/100//speed 1
- Add the soy sauce, vinegar and sugar
- Mix 2 secs//speed 2
- Cook 14 mins/100°C//speed 1/MC off
- Refrigerate (overnight if possible)
- Place butter and flour in the bowl and blitz 8 secs/speed 6. Don’t let it go any longer – you want minimal working of that flour.
- Add sour cream and process 6 secs/speed 6
- Remove and form into a ball
- Wrap the dough tightly in cling wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 190c
- On a lightly floured surface, roll the dough to 3mm thickness
- Place into the tart tin and put the tin onto the baking sheet (I speak from experience – don’t forgo the baking sheet – you don’t want to have to pull the tart tin out of the oven by itself because guaranteed you will drop that tart on the ground)
- Grab a fork and dot that tart all over. This stops the base from forming air bubbles
- Wack it in the oven for 10 minutes
- Reduce the oven temperature to 190c
- Place the parmesan cheese in the bowl and mill for 10 secs/speed 8
- Add the cream cheese, eggs and milk
- Mix for 6 secs/speed 5 or until smooth
- Spread the tart with the onions
- Chop the feta into a small dice
- Sprinkle the feta around the tart
- Pour the egg mixture over the top
- Array the anchovies in a lovely ring around the tart
- Grind pepper on top
- Bake for approximately 30 minutes, till golden
- Sit for 10 minutes before slicing
Delicious with a roasted capsicum, fennel and tomato salad.
If you have any leftover egg mixture, as I did, I had some premade store puff pastry in the freezer so I cut them into squares and put them in muffin tins, I then added some onion, egg mixture, goats cheese and anchovy on top. Baked yumness.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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