Lifestyle

Cheese And Onion Tart

Posted March 05, 2019 5:00 am

12 ounces shallots

One 9-by-13 sheet frozen puff pastry (preferably Dufour brand; may substitute Pepperidge Farm), thawed

¼ cup Dijon mustard

4 ounces aged cheddar (may substitute vegan cheddar), grated

Leaves from 3 stems fresh thyme

Freshly ground black pepper

Preheat the oven to 400 degrees.

Trim the stem end off each shallot, cut each in half lengthwise, and peel. (The shallots are easier to peel after cutting in half.) 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 1-inch border around the edge. Arrange the shallot slices over the top, then scatter on the cheddar, thyme 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.

Serves 6

Calories: 410; Total Fat: 28 g; Saturated Fat: 17 g; Cholesterol: 80 mg; Sodium: 480 mg; Carbohydrates: 30 g; Dietary Fiber: 2 g; Sugars: 5 g; Protein: 9 g.

Adapted from "Vegetarian Dinner's in the Oven: One-Pan Vegetarian and Vegan Recipes," by Rukmini Iyer (Chronicle Books, 2019)

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Food Herbs & Spices Lifestyle Recipe Recipe Type Vegetables Vegetarian

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