Ingredients

Steps

• Preheat the oven to 220°C.
• Unroll the pastry and use a 20cm bowl to cut out a large circle.
• Score a 2cm rim inside the pastry circle and prick the inner circle with a fork.
• Place on a baking tray, brush the rim with egg, and bake for 15 minutes.
• Sauté the chopped onion in oil until golden.
• Add sugar, vinegar, and wine to the onions and simmer for 3 minutes to reduce.
• Spread yoghurt and onion mixture over the baked tart base.
• Top with thyme leaves and bake for a final 5 minutes.