Growing up I was never a big fan of puff pastry, but now that I am adult, I only have a very few things I don’t like and puff pastry is definitely no longer one of them. Actually, lately, I’ve been obsessed. The flakey and moist combination is perfection.
One of my favourite parts of the puff pastry is its versatility. It can be used for savoury tarts, sweet tarts and in an awesome Tarte Tatin.
Now, you can totally try to make it yourself, but unless you have all the time in the world, I suggest that you don’t. It is very easy to find pre made puff pastry dough either in the chilled or frozen section in a good supermarket. You may even be able to find a really good quality one made from organic ingredients. And thankfully pretty much all of them are completely vegan.
This recipe is amazingly simple and won’t take you long to make at all.
One sheet can serve 1 person as a main course or 2 people (cut in half prior to assembling and cooking) as an appetizer or a starter.
The French Mustard & Onion Tart
- 1 sheet of puff pastry dough
- 1 large white onion
- 1 tablespoon Dijon mustard
- 1 clove of garlic
- 8-10 small tomatoes
- 1 pinch of salt and pepper
– Preheat oven to 200 C / 390 F.
– Slice the onion and cook in a bit of oil on a low to medium heat until soft.
– Mince the garlic and mix into the onion along with the salt and pepper.
– Thinly spread the Dijon mustard on the puff pastry sheet leaving an edge all the way around.
– Place the onions on top and finish off with the tomatoes.
– Bake in the oven for about 15 minutes or until golden.
– Serve with a side of fresh salad with a balsamic vinaigrette.
Remember to share a photo on Instagram with the hashtag #milkingalmonds if you try one of my recipes. I love, love, love to see your recreations!