Onion Tart 2

This onion tart is simple to make, and less rich than the earlier one featured in this blog. It is best if left until the following day.

4 tablespoons olive oil or butter
6 medium onions (about 900 g/1.9 pounds), peeled and thinly sliced
3 thyme sprigs
salt
one sheet shortcrust pastry for 23 (9 inch) cm flan tin or ceramic dish

Heat the oil or butter in a low-sided heavy-bottomed pan. Cook the onions over medium slow heat until soft and juicy. This will take about 30 minutes. Add salt and cook a few minutes more. Put into a bowl to cool. If the onions are very juicy, pour them into a strainer over a bowl to drain. Remove the liquid.
Roll out the pastry into the flan tin or ceramic dish.
Spread the onions over the dough (removing the thyme sprigs as you go).
Bake on the bottom rack of a preheated 190 C/375 F for 50 minutes, or until the crust is golden brown on the bottom. Slide the tart on a rack to cool. Serve warm.

Note: You may add some black olives and anchovies for more flavour, if desired.

This is an adapted recipe from Alice Waters' book, "The Art of Simple Food: Recipes, Notes and Lessons from a Delicious Revolution", 2007.