Cheese and onion tart

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.

Washington Post

Ingredients

350 g	Shallots, or pickling onions (approx 8 onions) (Main)
1 sheet	Puff pastry, Pams brand, thawed
¼ cup	Dijon mustard
120 g	Grated tasty cheese, Pams organic (Main)
3 sprigs	Fresh thyme, leaves only

Directions

1. Preheat the oven to200 degrees.
2. Trim the stem endoffeach 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 a2cmborder 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 haspuffedand 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.