Cheese and onion tart
( SERVES 4 )
Photo by Washington Post
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. This recipe forms part of the April 8 meal planner created in partnership with New World.
Here’s a tip from New World's in-store bakers: When baking with puff pastry, make sure you start with chilled pastry going into a nice, hot, pre-heated oven to ensure the base will be well-cooked and the top can puff up nicely.
- Preheat the oven to 200 degrees.
- Trim the stem end off each shallot, cut each in half lengthwise, and peel. Cut each half in half lengthwise again.
- 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.
- 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.