A festive savory phyllo tart with red onions, soft cheese and thyme.
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
a pinchRaw brown sugar
a pinchDry coriander
a tablespoon Vinegar (I've used red wine vinegar but you can also use apple cider's)
Extra virgin olive oil
5Phyllo sheets (rectangular: 23 x 34 cm)
100grRobiola (or other cream cheese)
Red peppercorn ( optional )
Peel the onions and slice them.
Put them into a pan with a drizzle of extra virgin olive oil. Let them cook at medium heat for a couple of minutes (but keep stirring with a wooden spoon).
Add salt, black pepper, dry coriander, a pinch of brown sugar, a tablespoon of vinegar and let cook for 10 minutes at low heat (covered) until they soften. Then turn the heat off.
In the meantime, preheat the oven at 200°C (390°F).
Soak a sheet of parchment paper and squeeze. Line a round pan with the paper. Note: my pie pan has a diameter of 17 cm on the bottom and 22 cm on the top (approximately 7 & 9 inches). It's very similar to this one.
Place a sheet of phyllo onto the pan and brush with olive oil, then layered another sheet and brush. Repeat with all the sheets except the fifth one. For this last layer: fold the sheet in half, then layer it and brush it with oil.
Bake the crust for 20 minutes until golden brown and very crispy. TRICK: if it seems TOO golden brown, cover it with aluminum foil and keep baking. It is important for the bottom to cook.
Let it cool down for a few minutes then spread the robiola cheese (or other soft cream cheese).
Put the onions over the cheese and garnish with thyme and red peppercorn to make it more festive!