Directions

1Onions: In a large pan or wok, heat the oil on medium heat for 2 mins. Add sliced onions + thyme and lightly season with some salt. Cook onions until they almost reach the consistency of a jam on low heat

2This process will will take more than an hour and will require continuous stirring. Be careful as the onions can easily burn as its natural sugars concentrate. Cool on the counter and reserve

3Tart shell: Place pastry sheet over your tart pan. Make sure to fold the sheet over the edges and cut out excess dough with a pair of scissors

4Blind bake with beans and parchment paper for 15 mins at 1600C. Cool on the counter and reserve

5Assembly: Crack eggs and whisk with cream in a bowl until incorporated. Spread cooked onions evenly on tart shell. Add cream and egg mixture until it almost reaches the top edge of the tart pan

6Top with crumbled feta and cook for 20 mins at 1700C. Cool and let set for at least 20 mins before slicing. Make a full meal out of this with a simple lettuce salad