Caramelised onion, chèvre & thyme flamiche (tart) Recipe
Savour the rich flavours, enticing aromas and fuss-free flair of Parisian bistro food
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Cooking tools:
- Tart pan
- Food processor
- Rolling pin
- Oven
- Freezer
- Pie weights
- Parchment paper
- Nonstick skillet
- Stove
- Whisk
- Mixing bowl
- Fork
- Spoon
Ingredients
- Pastry
- 1½ cups plain flour
- ½ tsp nutmeg
- ½ cup finely grated gruyère
- 125g butter, cubed
- 1 egg yolk
- ⅓ cup chilled water
- 2 tbsp olive oil
- 3 brown onions (600g), halved, thinly sliced
- 2 tsp lemon thyme leaves, plus extra sprigs for garnish
- 3 eggs
- 300ml cream
- 40g chèvre (goats cheese)
- ¼ cup chopped roasted walnuts
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