225g (8oz) sheet ready-made shortcrust pastry 1 tbsp olive oil 2 red onions, finely chopped leaves from a large thyme sprig, plus extra to garnish 200g (7oz) sweet potato, cut into5mm (¼in) slices 100g (3½oz) feta, cut into 2cm(¾in) dice 1 hot red chilli (ideally ScotchBonnet), deseeded and finely sliced 3 eggs 6 tbsp crème fraîche(about 90ml/3¼fl oz) black peppe
Preheat the oven to 200°C/400°F/gas mark 6. Roll the pastry sheetout a little thinner and transfer it to a 25cm (10in) diameter non-stickmetal tart case. Trim the pastry around the edges. Put a sheet ofgreaseproof paper on top of the pastry and fill with baking beans.Bake for 10 minutes, remove the parchment and baking beans andreturn to the oven for another 3 minutes or so, to dry out the bottomof the pastry. Remove from the oven and reduce the temperature to180°C/350°F/gas mark 4. Put a baking sheet in the oven to warm.
Meanwhile, heat the oil in a frying pan and gently fry the onionswith the thyme, until soft (about 15 minutes). Spread the onionsover the base of the cooled pastry case. Arrange the sweet potato,feta and chilli over the top. Crack the eggs into a bowl and mix wellwith the crème fraîche. Spoon this over the contents of the tart,spreading it evenly. Garnish with extra thyme leaves and season wellwith black pepper (the tart won’t need salt because of the salty feta)
Transfer the tart to the hot baking sheet in the oven and cookfor 25–30 minutes, until set firm and golden. Check during thistime that the edges of the pastry aren’t scorching; if they are, coverthe tart with foil. Serve hot, warm or cold.