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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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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