Caramelised onion, feta and thyme tart. #lockdownpicnic

It’s a vegetarian delight!
I decided to make a fetta onion tart for a picnic.  So I googled it.
Found this recipe on Weight watchers.
But oops I added extra butter, full cream milk and fetta. LOls.
Delicious and so easy to make , especially with ready made pastry.

You need for one tart:

1 to 2 tabs olive oil ( plus butter!)

brown onion x 3 large, halved, thinly sliced

2 tsp brown sugar

3 tsp fresh thyme leaves

2 sheets shortcrust pastry

3 eggs

½ cup(s), (125ml) skim / full cream milk

¼ cup(s), (20g), finely grated parmesan cheese

50 g, crumbled feta cheese

Olive oil and butter for moisterising

• Heat oil in a medium saucepan over medium heat.
• Cook onion, stirring occasionally, for 15–20 minutes or until golden and caramelised as Hermes bag.
• Add sugar and 2 teaspoons thyme leaves and stir to combine. Cool.
• Meanwhile, preheat oven to 200°C or 180°C fan-forced.
• Lightly spray an 11.5cm x 34cm fluted tart tin with removable base with oil.
• Line base and sides of tin with pastry.
• Trim excess pastry.
• Place in fridge for 30 minutes.
• Cover pastry with baking paper and fill with pastry weights, dried beans or uncooked rice.
• Blind Bake for 10 minutes. This means you are sober ( not blind) just to pre cook the pastry
• Remove paper and weights and bake for 10 minutes or until golden.
• Cool to room temperature. Reduce oven to 180°C or 160°C fan-forced.
• Whisk eggs, milk and parmesan in a large jug until combined.
• Spoon onion mixture over pastry.
• Top with feta and pour over egg mixture.
• Sprinkle with remaining thyme leaves.
• Bake for 25 minutes or until just set.
• Serve with extra thyme sprigs.
• Perfect for a spring vaxxnic !