Carmamelised onion tart with sumac roast chicken

Serves 6 Starters and mains

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Method

For the pastry, put the flour, 2tsp cracked black pepper, a pinch of salt and sugar in a bowl. Mix, then add the cold butter and rub the butter into the flour with your fingers to make a crumbly consistency. Make a well in the centre and pour in 40ml cold water and the egg. Bring the flour gradually together and mix quickly to make a smooth dough. Flatten slightly into a disc and cover with plastic wrap. Refrigerate for one hour until ready to use.

Preheat the oven to 190°C/375°F/Gas 5. Roll out the pastry to fit two 33 x 9cm long rectangular, false-bottom tart pans. Prick the bases with a fork. Chill in the fridge for 20 minutes. Line the pastry with parchment paper or foil, fill with dry beans to prevent it from rising and blind bake for 15 minutes. Remove the beans and paper, turn down the oven temperature to 180°C/350°F/Gas 4 and bake for an additional 15 minutes until they have a light golden colour. Take out to cool completely. Remove from the pan, place on flat serving platters and set aside.

Put the oil in a large heavy-based pot. On medium heat, sauté the onions and garlic. Sprinkle in salt and pepper to taste, and the sugar. Stir to coat the onions well and turn down the heat to low. Add the fresh thyme. Cook gently, stirring, taking care not to burn them. The onions will caramelise and sweeten as they cook. This will take about 40 minutes. When they are meltingly soft, remove from the heat and stir in the sumac. They will turn a pinkish colour. Pour into a colander sitting in a bowl to drain the excess oil.

Preheat the oven to 190°C/375°F/Gas 5. Coat the chicken with oil, salt, pepper and sumac. Roast for about 30-40 minutes. When cooked, remove, cover with foil and leave to rest.

To assemble the tart, spread the caramelised onions on the pastry. Remove the chicken from the bones, thinly slice and place on top of the onions. Garnish with pomegranate seeds, pine nuts and a few fresh thyme sprigs.

Rocket and thyme salad
(serves 6 as a side)

240g fresh thyme, washed and drained
480g rocket leaves
½ red onion, sliced thin
2 spring onions, chopped
20 cherry tomatoes, sliced in half
1 garlic clove, mashed
juice of 2 lemons
extra virgin olive oil
1tbsp sumac

Place the fresh thyme and rocket leaves in a nice salad bowl. Add in the onions. Scatter the tomatoes on top. Make the dressing by mixing the mashed garlic, lemon juice and oil. Pour over the salad. Sprinkle on the sumac, salt and pepper. Toss gently to coat evenly. Serve as a side salad or add a few cubes of feta cheese on top and enjoy it as a meal in itself.