Rustic tart with thyme, onion and feta

Notre-Dame des oiseaux – Vianney

Hey, coucou

I hope you’re all well. As you can see, I’ve slowed the rhythm of publication here but we will still escape and we will still treat ourselves with nice meals. Today, I’m posting a very simple recipe yet very yummy, I made it this summer for my mum and since then le Barbu begged for having one too. One day, after he broke 2 phones in less than a day, I decided that it was time for him for a little comfort food and I made this famous rustic tart. I used the recipe from Julia Child’s pastry and flavoured it with thyme, so yummy and the smell is fab.

For the pastry: 140g flour, 110g butter, 1 pinch of salt, 45ml water, 2 tbsp thyme. For the tart: 6 average onions, 2 tbsp brown sugar, 100g feta cheese, 2 olive oil trickles.

Prep: 10/15mn — Cook: 20/25mn

Start with the pastry. Place flour, salt and diced butter in a large bowl. Rub the ingredients together between your fingers until the fat is broken into pieces the size of oatmeal flakes. Do not overdo this step, you don’t want the butter to melt. Add the water along with the thyme and blend quickly with one hand, gather the dough into a mass. Press the dough firmly into a roughly shaped ball. It should hold together and be pliable, but not sticky. Place the dough on a floured pastry board. With the heel of one hand, not the palm because it’s too warm, rapidly press the pastry down on the board and away from you. This will help the fat and flour to blend one last time. Gather the dough again into a mass and knead it briefly into a fairly smooth round ball. Sprinkle it lightly with flour and wrap it in baking paper. Place the dough in the refrigerator while your dealing with the onions.

Chop the onion finely and put them in a pan with a trickle of olive oil and the sugar, let them caramelised. Mix from time to time to keep them from burning.

Preheat your oven to 190°. Roll the pastry out, you can have it thick or thin, do as you like. Put the caramelised onions on and the diced feta cheese then sprinkle with a trickle of olive oil. Fold the edges and put in the oven for 20/25mn.

It smells very good and tastes very good, le Barbu was very happy to finally eat it and he recommends it. As for my little tummy, it was very happy too! I should think of this tart more often because it is quick and easy to make and perfect with a salad. I’d say that you can serve 2 or 4 people with this recipe, depends on what you have as a side.

I wish you all a lovely week. Des bisous



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