RECIPE | Pear and Camembert tart

Ingredients

1 tbsp olive oil

2 tsp butter

2 large onions, thinly sliced

1 tbsp apple cider vinegar

1½ tsp salt

400g shortcrust pastry (you can also use puff pastry)

2 smallish pears, cut into eighths

70g Camembert cheese, sliced

4 eggs

1 cup (250 ml) reduced-fat cream

1 tsp dried thyme (if using fresh you'll need about 1 tbsp)

50g dry roasted pistacchios

Method

1. Preheat oven to 180°C.

2. Heat oil and butter in a large frying pan. Add the onions, vinegar and a pinch of salt, cover and allow to caramelise. This usually takes about 30 minutes. 

3. Meanwhile, place the pears in a separate saucepan with a little bit of water and cook, covered over low heat until soft.

4. Grease a round pastry tin, then line with a greased piece of wax paper, trimming the edges as needed. Press the dough into the pastry tin, covering the sides as well and removing extra dough where necessary.

5. Spread the caramelised onions onto the pastry, sprinkle with chopped pistacchios (retaining a few to garnish) and top with Camembert. Arrange the cooked pear slices on top of the onions and cheese.

6. Whisk together eggs and cream, then add thyme and the remainder of the salt. Pour into pastry shell and bake for 40 minutes.

7. Sprinkle remaining pistacchio nuts over the top

Note: If you prefer a slightly more oozy quiche, use 1 less egg and an extra ½ cup cream.