Cheese and Onion Tart 6.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Feb 18, 2019

A few ingredients add up to something special: a crisp-edged tart with the tang of Dijon mustard, the sweetness of roasted shallots and the richness of aged cheddar. Frozen puff pastry comes to the rescue here; use an all-butter variety such as Dufour unless you want the tart to be vegan, in which case use vegan cheese and Pepperidge Farm pastry. (That brand's sheets are smaller, so you'll want to reduce the amount of shallots, mustard and cheese by about 25 percent.) Cut into 12 or more squares for an appetizer, and 6 for an entree (if you're using Dufour pastry; 4 if you're using Pepperidge Farm), and serve the latter with a crunchy green salad.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 12 ounces shallots
  • One 9-by-13 sheet frozen puff pastry (preferably Dufour brand; may substitute Pepperidge Farm; see headnote), thawed
  • 1/4 cup Dijon mustard
  • 4 ounces aged cheddar (may substitute vegan cheddar), grated
  • Leaves from 3 stems fresh thyme
  • Freshly ground black pepper

Directions

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.

Rate it

Recipe Source

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

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.