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Dinner with Rukmini
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Quick Cheese and Onion Tart
Introduction from Rukmini Iyer
Shallots, rather than onions, form the base for this five-ingredient cheese and onion tart – they become wonderfully sweet after half an hour. Really good for a quick post-work dinner, along with a crunchy green salad.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Cut each shallot into four slices lengthways.
Lay out the pastry on a roasting tray lined with baking paper, and spread with the Dijon mustard, leaving a 2.5cm border around the edge. Arrange the flat shallot slices over the top, then scatter over the Cheddar, thyme and black pepper.
Transfer to the oven for 30 minutes. Serve hot with a green salad alongside.
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