4 medium red onions, sliced into fine wedges and tossed in 1 tbsp lemon juice
200ml
tub crème fraîche
1 level tbsp freshly chopped thyme, plus thyme sprigs, to garnish
50g
freshly grated Parmesan
Directions
Step 1
To make the pastry, put flour and butter in a food processor and whiz until the mixture resembles breadcrumbs.
Step 2
Put into a bowl, add a pinch of salt, the egg yolk and 7tsp cold water. Mix well and bring dough together with your hands. Wrap and chill for 15min.
Step 3
To make the filling, melt the butter and oil in a pan. Sauté the onions for 15min. Put to one side.
Step 4
Divide pastry into six. Roll each piece on a floured board and use to line six greased 11cm (4¼in) loose-based tartlet tins. Prick the base and sides with a fork. Put on a lipped baking sheet, cover with clingfilm and freeze for 10min.
Step 5
Preheat the oven to 200°C (180°C fan) mark 6. Line tartlet tins with greaseproof paper and baking beans and bake for 10-15min. Remove the paper and beans and return to the oven for 5min or until dry in the centre.
Step 6
Increase oven temperature to 230°C (210°C fan) mark 8. Put half the onions in the pastry cases. Mix the crème fraîche and thyme together, season and spoon half over the onions. Add half the Parmesan. Top with the rest of the onion, crème fraîche and Parmesan. Bake for 5-10min or until golden. Serve garnished with a thyme sprig.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
