French Onion Tart

30 mins
Serves 1
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Directions

  1. 1Preheat oven to 180C
  2. 2Preheat oven to 180C
  3. 3Preheat oven to 180C
  4. 4Mix together mustard, 75ml cream, thyme, salt, pepper and cheese and set aside
  5. 5Mix together mustard, 75ml cream, thyme, salt, pepper and cheese and set aside
  6. 6Mix together mustard, 75ml cream, thyme, salt, pepper and cheese and set aside
  7. 7Lay pastry sheet on a greased baking tray and score an inch margin along the edge
  8. 8Lay pastry sheet on a greased baking tray and score an inch margin along the edge
  9. 9Lay pastry sheet on a greased baking tray and score an inch margin along the edge
  10. 10Spread the creamy cheese mixture across the centre of the pastry
  11. 11Spread the creamy cheese mixture across the centre of the pastry
  12. 12Spread the creamy cheese mixture across the centre of the pastry
  13. 13Lay onions across the cream
  14. 14Lay onions across the cream
  15. 15Lay onions across the cream
  16. 16Brush all over with the left over cream and lay the cubes of butter on top
  17. 17Brush all over with the left over cream and lay the cubes of butter on top
  18. 18Brush all over with the left over cream and lay the cubes of butter on top
  19. 19Bake for 25-30 minutes until crisp and golden
  20. 20Bake for 25-30 minutes until crisp and golden
  21. 21Bake for 25-30 minutes until crisp and golden
  22. 22Serve up with a grating of more cheese and some more fresh thyme
  23. 23Serve up with a grating of more cheese and some more fresh thyme
  24. 24Serve up with a grating of more cheese and some more fresh thyme

Ingredients

  • 1 tsp Grey Poupon Dijon mustard
  • 1 tsp Grey Poupon Dijon mustard
  • 1 tsp Grey Poupon Dijon mustard
  • 100 ml double cream
  • 100 ml double cream
  • 100 ml double cream
  • 1 small bunch fresh thyme
  • 1 small bunch fresh thyme
  • 1 small bunch fresh thyme
  • 1 Plenty cracked black pepper
  • 1 Plenty cracked black pepper
  • 1 Plenty cracked black pepper
  • 1 Pinch salt
  • 1 Pinch salt
  • 1 Pinch salt
  • 75 g Comte cheese, finely grated
  • 75 g Comte cheese, finely grated
  • 75 g Comte cheese, finely grated
  • 3 /4 roll puff pastry
  • 3 /4 roll puff pastry
  • 3 /4 roll puff pastry
  • 2 white onions, cut into 3/4 inch rounds
  • 2 white onions, cut into 3/4 inch rounds
  • 2 white onions, cut into 3/4 inch rounds
  • 50 g butter, cubed
  • 50 g butter, cubed
  • 50 g butter, cubed

Equipment

ovenbaking trayknifespoongrater