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1
Preheat the oven to 190 degrees C (Gas Mark 5 / 375 degrees F).
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2
Roll out the pastry if required, and lay across a 9-inch tart dish.
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3
Press into the shape of the dish, and cut off the excess with a sharp knife.
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4
Gently press some baking paper on top and fill with baking beans, uncooked rice or beans, or an appropriately-sized dish (I used a smaller tart dish that fit perfectly).
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5
Bake the pastry for 20 minutes or until it is beginning to turn brown and crispy.
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6
Remove it from the oven and take out the paper and baking beans or other filling.
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7
Meanwhile, slice the onion, trying to keep each slice together in its rings.
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8
Heat the oil and butter in a large frying pan and add the discs of onion and the sugar.
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9
Leave over a medium heat for 5-10 minutes, nudging occasionally to prevent sticking.
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10
Add the dried thyme and turn over each slice, again trying to keep them intact.
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11
Cook for another 5-10 minutes, until both sides of the onion are soft and lightly caramelised.
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12
Slice the brie and lay it over the pastry case in a single layer.
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13
Lay the slices of onion on top.
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14
In a small jug, lightly beat the eggs and add the cream, salt and pepper.
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15
Pour over the tart filling.
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16
You can add a dash of milk or more cream if there is not enough filling but not too much otherwise it may not set.
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17
An extra egg is preferable if the filling really is too low.
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18
Bake for 30 minutes, or until the egg is set through (it should be quite firm, and a knife should come out clean when poked through the middle).
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19
Serve warm.
