We have some gorgeous fresh onions from the garden as well as a whole load of fresh thyme so it’s time for an onion, olive, thyme tart. We’ve made a gluten free olive oil pastry for this one, so it’s a bit more crumbly before cooking than normal, but it does work – you may just have to press it into the tin with your fingers – don’t worry!
200 g gluten free plain flour
100 ml olive oil OR 100 g vegan margarine or butter
1 egg
5 – 6 red onions, sliced
20 black olives (the nicer the better)
a small handful of thyme sprigs.
olive oil
1. Grease a 30 cm tart tin and preheat the oven to 200°c.
2. In a large bowl, mix together the flour and olive oil or rub the marg/butter into the flour to make a bread crumb like texture. Add the beaten egg and form a ball of dough. Roll out the dough if you can and transfer to the prepared tin.
3. On a large baking tray, put the onions and a little water and a splash of olive oil with plenty of seasoning. cook for around 15 minutes.
4. Put the onions into the pastry case along with the olives, and cook for a further 15 minutes until the pastry is becoming golden around the edges. Top with the sprigs of thyme and serve with new potatoes, a salad or whatever takes your fancy!
