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Nutrition: per serving (6)

  • kcal380
  • fat22g
  • saturates8g
  • carbs35g
  • sugars9g
  • fibre3g
  • protein9g
  • salt1.2g
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Method

  • step 1

    Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.

  • step 2

    Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.

  • step 3

    Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.

  • step 4

    Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.

Recipe from Good Food magazine, February 2015

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.5 out of 5.17 ratings

sadhnamurphy04806

question

At the temperature in the recipe, the middle of the pastry did not cook. Any tips please?

Sarah Rogers 10

OMG - this tasted so good. I took the advice of a previous reviewer and reduced the dijon. I am not vegetarian but this was delicious. I will make it again.

hqrmny

Parmesan is not vegetarian…

Lauren Ciara Wright

Absolutely delicious! Lovely with salad for dinner

vixvix

A star rating of 4 out of 5.

This tart was popular with my family. Mine didn't have a soggy bottom but it did stick a little to the metal tray I cooked it on. I used extra Parmesan as my family like cheese. It was very nice cold for lunch the following day.

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