Onion tart with puff pastry, ricotta and thyme
An easy puff pastry tart with a ricotta and feta cream, thyme and onions.
Servings 4 people
Ingredients
- 1 roll ready-rolled puff pastry
- 4 medium onions, ideally a mix of red and white
- 1-2 spring onions, finely sliced
- 150 g ricotta
- 80 g feta
- 1 tbsp fresh thyme leaves
- 1 tbsp sesame seeds
- Salt and pepper
- Oil
- Fresh thyme, to finish
Instructions
- Brush a sheet of baking parchment with a little oil and unroll the puff pastry onto it. Don't roll it out with a rolling pin – just unroll it straight from the packaging.
- Score the pastry with a knife about 2 cm in from the edge all the way round – not deep, just a light score line.
- Sprinkle the border with sesame seeds and pre-bake the pastry in a preheated oven for 10 min. at 200°C, conventional oven (top and bottom heat).
- Mix the ricotta, crumbled feta and thyme together, and season with salt and pepper.
- Slice the onions about 2 mm thick; it is important they are no thicker than this, or they won't cook through in time.
- Spread the ricotta cream over the slightly cooled pastry base. Spread it with the back of a spoon, avoiding lifting the spoon too much so you don't pull the pastry up with it. Spread in gentle strokes, out to the line you scored in the pastry. If you have made the ricotta cream in advance and kept it in the fridge, let it come up to room temperature a little before spreading it – otherwise it will be too firm to spread over the delicate base.
- Arrange the onion rings on top of the ricotta cream, separating the slices into rings and spreading them so there are both large and small rings across the whole surface.
- Return the tart to the oven for a further 10-14 min., still at 200°C, and let it cool for about 5 min. before serving. Top with the finely sliced spring onion and fresh thyme.The tart can also be served cold.