Roast onion tart | Gourmet Traveller

Ingredients

• 60 ml extra-virgin olive oil (¼ cup)
• 2 tbsp red wine vinegar
• 1 tbsp thyme
• Finely grated rind of 1 lemon
• 3 Spanish onions, thinly sliced horizontally
• 2 onions, thinly sliced horizontally
• For brushing: eggwash
• 60 gm goat’s curd
• To serve: leaf salad
• Parmesan rough puff pastry
• 225 gm plain flour
• 40 gm finely grated parmesan
• 1 tbsp each finely chopped thyme and oregano
• 225 gm cold butter, coarsely chopped