Baking Partners - Tarts and Pies

It's that time again Baking Partners monthly post.  This month it is all about pies/tarts.  I bought all 

the ingredients for a sweet pie and a savory tart.  At this point I only got to the tart and it is 

incredible.  My only problem with this recipe is I think the toppings are enough for one tart

not two like the recipe shows and Bill said it could use more sun-dried tomatoes. 

I have some Super Bowl recipes coming up  in the next few weeks.  This tart will be on the 

menu for Super Bowl Sunday.

Sun-Dried Tomato and Onion Tart

Chef Martin Picard - Wall Street Journal

Total Time: 30 minutes

Serves 6-8

2 sheets thawed puff pastry, 9 x 9 inches

2 tablespoons olive oil

3 cups thinly sliced onions

4 - 6 springs thyme

salt, to taste

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons heavy cream (I substituted sour cream)

1 cup grated Gruyere

1/2 cup sun-dried tomatoes, rough chopped

Preheat oven to 400 degrees. Place sheets of puff pastry on a baking tray(s). Prick surface with a fork 

leaving a 1/2 inch boarder. Bake until pastry bottom is lightly browned, about 10 minutes. Move to

a rack to cool

Prepare onions, heat a large skillet over medium heat. Add olive oil, onions, thyme and a pinch of salt.  Cook, string occasionally, until onions turn golden and sweet, about 15 to 20 minutes.

In a small bowl, mix mustard with cream. When pastry is slightly cool, return to baking tray and spread with mustard mixture just to the 1/2 inch border.  Scatter half of the cheese over sauce and top with onions and sun-dried tomatoes, top with remaining cheese.

Return tray(s) to oven and bake until cheese melts and browns in spots about 15 minutes.

Until Next Time,

Pam