polenta tart with red onion and cheese

pastry:

• 115 g plain flour
• 75 g fine polenta (cornmeal)
• 1 tsp muscovado sugar
• 1 tsp chopped fresh thyme
• 90 g butter
• 1 egg yolk

filling:

• 4 tbsp olive oil
• 1 kg red onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 tsp chopped fresh thyme
• 1 tsp muscovado sugar
• 2 tsp balsamic vinegar
• 200 g cheese (cheddar or other hard cheese), thinly sliced
• salt and pepper

mix the flour with the polenta, thyme and a teaspoon of salt and freshly ground black pepper. rub in the butter until the mixture resembles breadcrumbs. mix with the egg yolk and  a little cold water to make pliable dough. wrap and chill for 30 minutes.

to make the filling, heat the olive oil in a frying pan and add the sliced red onions. cover and cook slowly for 30 minutes, stirring once in a while. the onions should soften but not brown. stir in the sliced garlic, thyme, sugar and vinegar. cook uncovered for 5 minutes until the onions caramelize. add salt and pepper to taste.

preheat the oven to 190˚C

roll the pastry out and line a loose based 25cm flan tin with it. prick the pastry with a fork and cover the sides with strips of foil to prevent them from colouring too quickly. bake for about 15 minutes until lighty coloured.

remove the foil and spread the filling over the base. place the cheese on top and sprinkle with black pepper and thyme. drizzle a little olive oil over the top and bake for approx. 15 minutes. the cheese should bubble but not brown.