My hangover tarte dijonnaise

My hangover tarte dijonnaise

By
From
Mark Hix On Baking
Serves
4–6
Photographer
Jason Lowe

I sometimes get a craving for this tangy mustardy tart, especially if I’ve had a late night. Another version can be made with red peppers and fresh thyme or oregano leaves. Spread the pepper and onion mixture onto the pastry as above, dot some pieces of goat’s cheese around the pastry and bake as before until golden brown.

Ingredients

Quantity Ingredient
250g ready-made all-butter puff pastry
1 onion, peeled and finely chopped
2 red or green peppers, seeded and cut into rough 1 cm strips
2 tablespoons olive oil
80g medium cheddar, grated
2 eggs, beaten
2 tablespoons double cream
2 teaspoons dijon mustard
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Roll out the pastry on a floured table to about 3 mm thick. Lay the puff pastry on a deep baking tray and prick it all over with a fork. Bake for 8–10 minutes, or until lightly coloured.
  2. Meanwhile gently cook the onion and peppers in the olive oil for 4–5 minutes, covered and stirring occasionally, until soft. Remove from the heat and leave to cool. Add the pepper mixture to a bowl with the cheese, eggs, cream and mustard, stir to combine and season to taste. Carefully turn the pastry over in the tray and spread the mixture over. Bake for 15 minutes until lightly coloured and serve warm on its own or with a salad.
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