Caramelized Onion Feta Spelt Tarts

Steps

1. Make the crust: whisk the whole spelt flour, all-purpose flour and half the salt in a bowl. Rub in the cold butter until pea-sized pieces remain.
2. Drizzle in the ice-cold water, tossing until the dough just holds together. Divide into 2 discs, wrap and chill 45 minutes.
3. Meanwhile, heat the olive oil in a large skillet over medium-low. Add the red onion and the remaining half of the salt and cook, stirring often, 35–40 minutes until deep golden and jammy.
4. Stir the thyme and balsamic into the onions, cook 1 minute, then let cool.
5. Preheat the oven to 400°F (200°C). Roll each dough disc to fit a 9-inch tart pan, press in, prick the bases and chill 15 minutes.
6. Line the crusts with parchment and pie weights; bake 15 minutes, remove the weights and bake 8 minutes more until dry. Lower the oven to 350°F (175°C).
7. Make the custard: whisk the cream cheese until smooth, then whisk in the egg, milk and black pepper.
8. Divide the onions evenly between the crusts, scatter half the feta over each, then pour half the custard into each tart.
9. Bake 30–35 minutes until the custard is just set in the center and reaches 160°F (71°C).
10. Cool on a rack 20 minutes, then scatter the dill and parsley over both tarts. Cut each tart into 6 slices.