for 4 people

Pastry dough

125 g	white flour
1 pinch	salt
50 g	butter, cold, cut into pieces
2 tbsp	water

Filling

1	onion, cut into thin rings
1	egg
120 g	grated Gruyère
½ dl	milk
3 sprig	thyme, leaves torn off
¼ tsp	salt
a little	pepper
6	apricots, cut in half

How it's done

Pastry dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Shape

Quarter the dough. On a lightly floured surface, roll out each piece into a circle (approx. 12 cm in diameter and approx. 4 mm thick), place in the prepared tins. Prick the bases firmly with a fork.

Filling

In a bowl, mix the onion with all the other ingredients up to and including the pepper. Spread the mixture over the tart bases, top with the apricots.

Bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 200 °C. Remove, allow to cool slightly. Remove the tarts from the tins, leave to cool on a rack, serve warm.

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