Cheese and onion tart
The key to this cheese and onion tart is the combination of three basic ingredients: Dijon mustard, for a layer of sharpness; shallots, which become wonderfully sweet as they bake; and aged cheddar, which offers richness, depth and browning. A sprinkling of fresh thyme and a little ground pepper complete the picture
- 350g Shallots, or pickling onions (approx 8 onions)
- 1 sheet Puff pastry, Pams brand, thawed
- ¼ cup Dijon mustard
- 120g Grated tasty cheese, Pams organic
- 3 sprigs Fresh thyme, leaves only
1. Preheat the oven to 200 degrees.
2. Trim the stem end off each shallot, cut each in half lengthwise, and peel. Cut each half in half lengthwise again.
3. Lay out the puff pastry on a baking sheet lined with parchment paper, and spread on the mustard, leaving a 2cm border around the edge. Arrange the shallot slices over the top, then scatter on the cheddar, thyme. Season with salt and pepper.
4. Bake until the pastry has puffed and the tart is deeply browned, 25 to 30 minutes. Use the parchment paper to transfer the tart to a cutting board to cool. Serve warm or at room temperature with a crisp green salad.