Cheese and Onion Tart

• servings: 6 servings

Ingredients

12 ounces shallots

1 9-by-13 sheet frozen puff pastry (preferably Dufour brand; may substitute Pepperidge Farm; see headnote), thawed

¼ cups Dijon mustard

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

Leaves from 3 stems fresh thyme

Freshly ground black pepper

Directions

Step 1

Position a rack in the middle of the oven and preheat to 400 degrees. Line a large rimmed baking sheet with parchment paper.

Step 2

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.

Step 3

Lay out the puff pastry on the prepared baking sheet, 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.

Step 4

Bake for 25 to 30 minutes, or until the pastry has puffed and the tart is deeply browned. Use the parchment paper to transfer the tart to a cutting board to cool. Serve warm or at room temperature.

Nutrition

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