CRRRMELISED ONION AND MUSHROOM TART

• porsi: 4

Bahan-bahan

3 tbsp olive oil, plus extra for greasing

3 large red onions, thinly sliced

150g chestnut mushrooms, sliced

Salt and black pepper

1 x 320g sheet of ready-rolled puff pastry

1 egg, beaten

2 tbsp Dijon mustard

25g fine breadcrumbs

50g Parmesan (or vegetarian altemative), grated

½ tsp fresh thyme leaves, plus extra to serve

To serve:

Mixed leaves

Petunjuk

1 Heat the olive oil in a deep frying pan over a low heat. Add the sliced onions, cover with a lid and cook for 30 minutes, stirring occasionally.

2 Remove the lid and turn the heat to medium. Cook the onions for 10-15 minutes longer until browned and caramelised, stirring often.

3 Remove the onions from the pan and set aside. Add the sliced mushrooms to the pan and cook over a medium heat for 4-5 minutes until softened and beginning to brown. Season with salt and pepper. Remove from the heat and set aside.

4 Preheat the oven to 180°C/160°C fan/gas mark 4. Line a large baking tray with non-stick parchment paper

5 Unroll the pastry and place on the prepared baking tray.

6 Use a sharp knife to cut a 2cm border around the edge of the pastry, being careful not to cut completely through. Brush the edge of the pastry with beaten egg.

7 Spread the mustard over the base of the tart. Scatter the mushrooms and caramelised onions over top.

8 In a bowl, stir together the breadcrumbs, Parmesan and thyme leaves. Sprinkle the mixture over the tart.

9 Bake for 18-20 minutes or until the pastry is golden brown. Sprinkle the tart with some extra fresh thyme and cracked black pepper, then slice and serve with some mixed leaves.