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Wafer thin red onion and crème fraîche tart

Wafer thin red onion and crème fraîche tart comes together with Olive Oil For Drizzling, Balsamic Vinegar, and Olive Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 5 tbsp

Method (preview)

1. 1

   Break the egg into a bowl and whisk with a fork. Brush the pastry circles with the egg wash around the edges.

2. 2

   Using a fork, pierce the pastry bases a few times and then place in the oven to bake for 15-20 minutes, until the pastry bases are golden-brown and cooked.

3. 3

   Meanwhile, melt the butter in a large pan.

4. 4

   Add the onions, garlic and thyme and cook gently for 15 minutes, until deep brown and caramelised.

5. 5

   Remove the cooked pastry bases from the oven and spread with the crème fraîche.

6. 6

   Meanwhile, in a large clean bowl, mix the balsamic vinegar with the olive oil and some salt and freshly ground black pepper.

7. 7

   Add the salad leaves and toss well to coat.

8. 8

   To serve, remove the tarts from the oven and place on a large serving plate.

9. 9

   Drizzle with a little olive oil and serve with a small pile of the dressed salad in the middle of each tart.