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Use pastry to line four 10cm tart pans. Prick bases with a fork and chill for 30 minutes.
Meanwhile, heat butter and oil in a pan over medium heat.
Cook onion for 10 minutes or until very soft but not coloured. Cool.
Preheat oven to 180°C.
Line tart cases with baking paper and fill with pastry weights, then bake for 10 minutes.
Remove paper and weights, then bake for 5 minutes until golden.
Divide onion, cheese and thyme among cases.
Season egg mixture then pour into cases.
Bake for 15 minutes until golden.
Cool slightly, then serve with salad.
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