Ingredients

• 400g block savory short pastry, defrosted
• 1 tblsp butter
• 2 brown onions sliced
• 4 sprigs of fresh thyme, leaves stripped off
• 3 eggs
• ¾ cup fresh cream
• ¼ tsp each of salt, pepper, nutmeg
• 100g Swiss Gruyere Cheese, grated
• salad greens to accompany

Method

1. Roll out the pastry and cut to line the base and sides of 4 x 13cm individual tart tins. Refrigerate.
2. Melt the butter in a pan and pan-fry the onions and thyme leaves over a low heat for 5 to 7 minutes until tender. Cool.
3. In a bowl mix the eggs with the cream and seasonings.
4. Fill the tins evenly with the grated Gruyere cheese. Arrange the onions on top and drizzle the egg mixture evenly among the tarts.
5. Fan bake at 200°C for 20-25 minutes until golden. Serve with salad on the side.