Sounds yum aye!? …. well it’s easy too! 

All you need is Springbrook Onion Marmalade,

1 sheet of store-bought ready-rolled shortcrust pastry,

a handful of crumbled fetta 

1/2 cup sour cream

6 x eggs

Preheat oven to 200°C.

Line a 22cm fluted tart tin with thawed pastry and trim any excess. Place in the fridge for 10 minutes to rest.

Cover pastry base with baking paper and fill with pastry weights . Bake in oven for 15 minutes. Remove the paper and weights or rice. Bake for a further 10 minutes or until crisp. Remove from oven and reduce oven temperature to 180°C.

Spread the onion mixture over the base of the pastry case, once cooled. Sprinkle with fetta. Throw in a sprinkle of fresh thyme or rosemary leaves if you have them on hand…

Whisk together the cream and eggs in a medium jug. Season with salt and pepper. Pour the egg mixture over the onion mixture. Bake in oven for 45 minutes or until set.