Onion, Cheddar and Thyme Tart

Head chef Richard Buckley of Demuths has a passion for bringing vegetables to the centre of the plate: “I believe that local, seasonal produce should be at the heart of all our food, nothing is more satisfying than taking a beautiful vegetable straight from the field, treating it with respect and serving it to people you care about.”

Demuths Restaurant in Bath has been one of the country’s top vegetarian restaurants for over 20 years and continues to redefine what it means to cook and eat vegetables in our times. They strive to make healthier, tastier, more creative food using the world-class produce grown in the fields around Bath.
Demuths
2 North Parade Passage,
Bath BA1 1NX01225 446059
www.demuths.co.uk

This is the perfect recipe for those late winter months when the store cupboard is running low and you are craving something deeply satisfying. I made this one evening when I’d forgotten to go shopping and had my whole family coming round for an early dinner. All I could find was some pastry, onions and eggs. I made this and it was so successful it went straight onto the restaurant lunch menu the next day. As soon as the thyme goes in and the smell wafts up you know you are in for something special. Just serve it with a simple green salad or, as we do in the restaurant, a few Agen prunes.

Ingredients

  • 125g unsalted butter, softened
  • 1 medium egg
  • 250g flour
  • Pinch sea salt
  • 1 tbsp milk
  • 5 medium brown onions
  • 75g butter
  • 8 cloves garlic
  • 150g vintage cheddar
  • 5 medium eggs
  • 200g double cream
  • 20g thyme
  • Salt and black pepper

To make the pastry

  1. Cream together the butter and the egg. Add the flour and the salt and mix to form crumbs.
  2. Add the milk and form into a ball. Wrap in cling film and put in the fridge to rest for 30 minutes.
  3. Grease a 25cm tart case and roll the pastry out to the thickness of a £1 coin, leaving a good amount hanging over the edges. Put into the case and set in the fridge for 20 minutes.
  4. Blind bake until crisp and then trim off the edges

For the Filling

  1. Slice the onions and fry them in the butter until very soft. Slice the garlic and add it to the onions. Cook gently for four more minutes.
  2. Pick and chop the thyme and add it to the onions. Grate the cheddar and mix it with the eggs and cream. Add the onion mix. Season well and bake in the pastry case until just set.
  3. Leave to set for one hour before cutting.

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