High puff pastry with tangy mustard, onions and Parmesan cheese for a lightweight vegetarian lunch or celebration buffet nibble

• Preparation and cooking time
  • Prep:10 minutes
  • Prepare dinner:50 minutes
• Simple
• Serves 4 – 6

• Vegetarian

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Substances

• 850g giant onions
• 3 tbsp olive oil, plus further for greasing
• 320g pack ready-rolled all-butter puff pastry
• 1 egg, crushed
• 2 tbsp Dijon mustard
• 25g positive breadcrumbs
• 50g grated parmesan (or vegetarian various)
• ½ tsp thyme leaves

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Methodology

• STEP 1

  Finely slice the onions, then put them in a big, lidded pan with the oil and cook dinner over a low warmth for 30 minutes, stirring now and again.

• STEP 2

  Take away the lid and switch up the warmth, cooking the onions till they brown and caramelise, stirring typically.

• STEP 3

  Warmth oven to 180C/160C fan/gasoline 4. Unroll the pastry and place on a greased baking sheet. Utilizing a pointy knife, reduce a 2cm border across the fringe of the pastry, going nearly however not fairly by means of the pastry. Glaze the sting of the pastry with crushed egg.

• STEP 4

  Unfold the mustard over the bottom of the tart and pile on the onions, spreading them out to fulfill the sting. Combine the breadcrumbs, Parmesan and thyme leaves collectively, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 minutes or till the pastry is golden brown.