Name: Onion and Lemon Thyme Tart
Yield: Serves 6
Ingredients: 1 egg white; 150 ml (¼ pint) double cream; 30 g (1 oz) butter; 120 g (4 oz) plain flour; 3 eggs; 2 tablespoons milk; 2 spring onions, chopped; 120 g (4 oz) peeled, chopped onion; ½ teaspoon lemon thyme leaves, chopped; 6 small sprigs of lemon thyme; salt; 60 g (2 oz) butter, softened; a pinch of grated nutmeg; 2 egg yolks

Preparation info

Serves
6

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

The combination of crisp thyme-flavoured pastry and rich creamy onion filling is very good indeed. Serve the tart straight from the oven while piping hot.

Ingredients

Pastry

120 g (4 oz) plain flour
½ teaspoon lemon thyme leaves

Method

First make the pastry: sift the flour into a bowl and stir in the chopped thyme. Add the butter and egg yolks and rub together until the mixture forms a soft dough. Form into a ball, wrap and chill for 30 minutes.

Roll out the pastry and use to line a buttered 23cm (9in) fluted flan tin. Brush the pastry case with the lightly whisked egg white and prick all over with a fork.