Fetta tart with caramelised onion

Method

1. Combine the plain flour, finely chopped unsalted butter in a food processor and blitz until it resembles cake crumbs. Pour into a bowl then add the egg and combine with your hands until it has come together. Knead for 2 minutes then wrap in glad wrap and let rest for 2 hours in the fridge before rolling out.
2. In a non-stick frying pan on high heat with vegetable oil, fry the sliced onion until it has caramelized and golden brown. Set aside to cool.
3. In a bowl, whisk together the eggs and cream until they are light and frothy. Season with salt and pepper, and add the chopped fresh thyme.
4. Roll out the pastry thinly and line a fluted tart base. Blind bake this at 180c for 8-10 minutes or until slightly brown around the edges. Remove the rice then bake again for approximately 2 more minutes then let cool.
5. Pour the egg and cream mix into the tart shell. Sprinkle over all the caramelized onion, then finely crumble the Danish fetta over the top.
6. Bake in the 170C oven for approximately 10-15 minutes or until cooked through.