This dish is comforting and hearty (Image: Getty)
This recipe serves nine people, making it perfect for over the festive period when family and friends come to visit.
The dish comes from and is a delicious starter or main course.
This particular cheese and caramelised onion tart has a hidden ingredient – apples.
The fruit brings a touch of sweetness to the and gives a twist to the classic dish.
Even better, the tart only has a cooking time of 25 to 30 minutes, perfect for whipping up after a busy day at work.
:
The dish can be eaten as a starter or main (Image: Getty)
How to make cheese and caramelised onion tart recipe:
Ingredients:
- Two tbsp salted butter
- Three medium red onions, peeled and thinly sliced
- Two Jazz apples, cored and thinly sliced
- Two tbsp runny honey
- Two tbsp Dijon mustard (plus more to serve)
- Four to five sprigs of thyme, leaves only (plus more to garnish)
- Salt and pepper, to taste
- One sheet of pre-rolled puff pastry
- One to two tbsp whole or non-dairy milk, for brushing pastry
- 150g Gruyère cheese, grated
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Apples are the secret ingredient (Image: Getty)
Method:
Preheat the oven to 220 C/200 C fan/gas mark seven. In a large pan, melt the butter over medium heat and sauté the onions for about 10 minutes until starting to caramelise, stirring occasionally.
Add the apples, honey, mustard, and thyme, and cook for another four to five minutes to soften the apples. Season with salt and pepper to taste. Once cooked, remove from the heat and set aside.
Remove the puff pastry from its packaging and roll onto a baking sheet lined with parchment paper.
Roll the edges over around the entire sheet to create a lipped crust, pinching gently as you go. Pierce the bottom of the pastry all over with a fork, then brush the rolled edges with milk to help the pastry brown as it bakes.
Spread the apple and onion filling evenly across the entire base of the pastry, then sprinkle the grated cheese in an even layer on top.
Bake for 25 to 30 minutes until the pastry is golden and puffed and the cheese is melted and bubbling. Remove from the oven and allow to cool for a few minutes before cutting into slices and serving. Garnish with extra thyme and serve with Dijon mustard for dipping, if you like.