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Red onion, thyme and Parmigiano Reggiano tart
Serves 4-6 Starters and mains
Sponsored by Parmigiano Reggiano Cheese Consortium.
Intense, iconic and versatile, Parmigiano Reggiano is made with just three natural ingredients – raw, unpasteurised milk, salt and rennet – using traditional techniques developed by monks during the Middle Ages. Its emblematic wheel is a celebration of Italian craftsmanship – not to mention, the world's only authentic parmesan cheese – created by a Consortium of over 300 small, family-run artisan dairies in a designated area of origin in Northern Italy. Originating from a desire to create a cheese that would last a long time and stay fresh in transit, the ‘King of Cheeses’ has travelled a long way since the 13th century. It arrived in our kitchens as an essential cooking ingredient and onto cheeseboards across the world, its salty, aromatic flavours pairing beautifully with quality wines and charcuterie.
In this picnic-ready tart, the deep, savoury flavour of Parmigiano Reggiano balances the sweetness of the red onions perfectly. We recommend using a strong, crumblier 30- to 36-month-matured PDO (Protected Designation of Origin) cheese, available at major UK supermarkets and local delis. For the best results, drizzle a little honey over the finished tart to bring out notes of spices and nuts in the cheese.
To discover more about the story of Parmigiano Reggiano, visit parmigianoreggiano.com
Ingredients
- 50g unsalted butter
- 1kg red onions, peeled and sliced lengthways
- oil, for greasing
- plain flour, for dusting
- 1 x pack ready-rolled puff pastry, preferably all butter
- 1 egg, beaten with a pinch of salt
- approx. 6-8 fresh thyme sprigs
- 100g Parmigiano Reggiano, grated
Method
Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a heavy-based pan over a low-to-medium heat and sauté the onions for 30-40 minutes, stirring frequently, until completely softened. Season to taste, while cooking.
Meanwhile, prepare the pastry base. Grease a 35 x 35cm baking tray and dust with flour. Unroll the pastry and place on the baking sheet. With a sharp knife, score a 1-2cm border around the edge of the pastry and prick within the border with a fork. Brush the border with egg. Bake at 200C/180C Fan/Gas 6. for 20 minutes, until golden and puffed up. Remove and increase the oven temperature to 220C/200C Fan/Gas 7.
Season the onions again, if required, as their sweetness develops during cooking, then spoon onto the pastry, within the border. The weight of the onions will collapse the pastry, but it will be cooked properly. Cover the onions with the Parmigiano Reggiano and sprinkle the thyme sprigs on top. Give the border another egg wash and return to the oven for 10 minutes, until lightly browned on top.
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