Tarte Dijonnaise
Marked for Revision Yields: tart (20x30cm) Cost: $8.90 per tart Difficulty: 3/10
From a Vittles email with subject “A prodigious attitude to cream”, cites as from Maison Bertaux, according to a recipe by Mark Hix. Recommends serving warm, maybe with salad. Cooked, works good as a lunch. Needs to be faster, make some convenience substitutions, don’t bother with fancy cheese.
Ingredients
- Puff pastry 1 whole (20x30cm sheet)
- Brown onions 1 whole (large)
- Red capsicum 1 whole
- Olive oil 2 tbsp
- Cheddar 150 grams
- Eggs 2 whole
- Double cream 2 tbsp
- Dijon mustard 2 tbsp
- Salt to taste
- Black pepper to taste
Steps
- Preheat oven to 180 degrees fan forced, line shallow tray with baking paper
- Dice onion and capsicum finely, grate cheddar, beat eggs (lightly)
- Fry onion and capsicum in the oil over medium heat for 15 min. Cover with lid, stir often.
- Lay the pastry on the tray, bake for 10 minutes. Set aside.
- To the veggies, add the cheese, eggs, cream, mustard, salt and pepper. Combine and adjust
- Flip the pastry sheet and spread the mixture across in a thick, even layer
- Bake for 18-20 min, until lightly browned at the edges
