A tart for lunch, supper or a party

recipe

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Nigel Slater's large, thin tart is perfect crowd food. You can serve it in long fingers or neat little squares, or as a cut-and-come-again thing

Ingredients

Preparation: 70 Total Time: 70min

Peel the onions, cut them in half from stem to root, then into thick segments. Put them into a shallow pan with the butter and leave over a moderate to low heat until they're soft. Let them take their time. They need to be translucent, golden and sticky. This only comes with slow cooking and it is pointless to try to hurry it. The actual timing will depend on the type of onion (some contain more water than others) but you can expect them to take a good minutes.
Set the oven at 180C/gas mark 4. If you're using a sheet of ready-rolled pastry, simply roll it on to a lightly floured baking sheet. If you're using a block of pastry, roll it out into a rectangle (or square or round) no thicker than a p piece. Score a border m from each edge and prick all over with a fork.
Tip the onions on to the pastry, pushing them almost, but not quite, to the border. Brush the rim with some of the onion butter. Slice the cheese quite thinly, then break it up into small pieces, tucking it in among the onions. Scatter over the thyme.
Bake until the pastry is golden and puffed and the onions browning for around 50 minutes.

Source: Nigel Slater