Put the flour with the salt and the thyme in a bowl, make a hollow in the middle, beat the egg in there and distribute the butter in small cubes around the edge and then quickly work it with your hands into a smooth dough, the dough Wrap in cling film and let rest in the refrigerator for an hour.
Red wine balsamic onions
Roughly dice the red onions and then sweat them in a saucepan in a little oil, then pour the sugar over them and let them caramelize. Then deglaze with the red wine and balsamic vinegar and allow to reduce until almost all of the liquid has disappeared. Then put the onions in a sieve so that the rest of the liquid can drain off and the onions cool down a little. Then season with salt and pepper.
Mix the sour cream with the egg yolks and season well with salt and pepper and Espelette pepper.
Assembly and finish
Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, peel off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm.
Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself. Prick the dough several times with a fork. Now pour the topping on the tart and then distribute the onions on top of the topping, they will then sink in a little.
Now cut the camembert into slices and spread on the tart and then bake in the oven on the middle rack for 40 - 45 minutes.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.