Sun-Dried Tomato and Onion Tart

Sun-Dried Tomato and Onion Tart from Pinay In Texas Cooking Corner

Total Time: 30 minutes

Serves: 6-8


  • 2 sheets thawed puff pastry, 9 by 9 inches
  • 2 Tbsp olive oil
  • 3 cups thinly sliced onions
  • 4-6 sprigs thyme
  • Salt, to taste
  • 1½ Tbsp Dijon mustard
  • 1½ Tbsp heavy cream
  • 1 cup grated Gruyère
  • ½ cup sun-dried tomatoes, roughly chopped


1. Preheat oven to 400 degrees. Dust a flat surface with flour and unfold the pastry sheets on it. Cut into 6 pcs. each. Line two baking trays with parchment paper and place sheets of puff pastry on them. Prick surface with fork, leaving a ½-inch border untouched. Bake until pastry bottom is lightly browned, about 10 minutes. Transfer to a rack to cool.

2. Meanwhile, prepare onions. Set a large sauté pan over medium heat. Swirl in oil and add onions, thyme and a pinch of salt. Cook, stirring occasionally, until onions turn golden and sweet, about 15 minutes. Season with salt. In a small bowl, mix mustard with cream. Once pastry is slightly cool, return it to baking tray and spread mustard-cream sauce over top, leaving ½-inch border untouched. Scatter half of cheese over sauce and top with onions. Add remaining cheese and tomatoes over top. Return trays to oven and bake until cheese melts and browns in spots, about 15 minutes.