Olive oil-2 tbsp
Onions-3 cups (thinly sliced)
Thyme- 4-6 sprigs
Salt to taste
Dijon mustard-1½ tablespoons
Heavy cream-1½ tablespoons
Gruyere-1 cup grated
Sun-dried tomatoes- ½ cup (roughly chopped)
Method of Preparation:
1. Preheat oven to 400 degrees.
2. Place sheets of puff pastry on a baking tray. Prick surface with a fork, leaving a ½-inch border untouched. Bake until lightly browned, about 10 minutes. Transfer to a rack to cool.
3. Meanwhile, prepare onions. Set a pan over medium heat. Heat oil and add onions, thyme and a pinch of salt. Cook, stirring occasionally, until onions turn golden, about 15 minutes. Season with salt.
4. 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.
5. Scatter half of cheese over sauce and top with onions. Add remaining cheese and tomatoes over top.
6. Return trays to oven and bake until cheese melts and browns in spots, about 15 minutes.
1. Even after pricking the puff sheets they puff up while baking so do prick them after taking out.
2. I replaced thyme with dried Oregano & fresh parsley leaves
3. Instead of Gruyere I used Emmental Swiss Cheese.
4. I halved the recipe.