Ingredients

• 1 pkt Carême Sour Cream Shortcrust Pastry, just thawed (see notes)
• 40g butter
• 80ml (1/3 cup) extra virgin olive oil
• 4 red onions, halved, thinly sliced
• 6 garlic cloves, crushed
• 300g piece speck, cut into lardons
• 100ml crème fraîche
• 200g quark or smooth ricotta
• 10 sprigs fresh thyme
• Green salad, to serve
• French vinaigrette, to serve (optional)

Method

• Step 1 Preheat oven to 200C/180C fan forced. Line a round 24cm (base measurement) fluted tart tin with removable base with the pastry. Trim the edges. Place in the fridge for 20 minutes to rest.
• Step 2 Line the pastry case with baking paper. Fill with pastry weights or rice and bake for 20 minutes. Remove paper and weights or rice. Bake for a further 5 minutes or until the pastry is golden.
• Step 3 Meanwhile, heat a large frying pan over high heat. Add the butter and 2 tbs oil. When the butter is melted, add the onion and garlic. Cook, stirring occasionally, for 3-5 minutes or until the onion softens. Reduce the heat to medium and cook, stirring occasionally, for 10-15 minutes or until the onion is caramelised. Season. Drain off any excess oil. Transfer to a bowl.
• Step 4 Wipe the pan clean and place over high heat. Add the remaining 2 tbs oil. When the oil is smoking, add the speck. Cook, stirring occasionally, for 5-7 minutes or until the speck is just beginning to become crisp. Transfer to a plate lined with paper towel to drain.
• Step 5 Combine the crème fraîche, quark or ricotta, and the leaves from 4 thyme sprigs in a small bowl. Season.
• Step 6 Spread the caramelised onion over the pastry. Spoon the crème fraîche mixture over the onion and use a spatula to smooth the surface. Sprinkle with the speck and scatter the remaining thyme sprigs over the top. Bake the tart for 10-15 minutes or until the filling is golden. Serve the tart warm, with a green salad drizzled with a French vinaigrette, if you like.