Top puff pastry with tangy mustard, onions and Parmesan cheese for a light vegetarian lunch or party buffet nibble
Prep:10 mins
Serves 4 – 6
850g large onions3 tbsp olive oil, plus extra for greasing320g pack ready-rolled all-butter puff pastry1 egg, beaten2 tbsp Dijon mustard25g fine breadcrumbs50g grated parmesan (or vegetarian alternative)½ tsp thyme leaves
STEP 1Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.STEP 2Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.STEP 3Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.STEP 4Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.
