I quite often pop in to Maison Berteaux in Soho for a slice of this tart if I've missed a lunch-time menu-tasting at our restaurants. I sometimes get that craving for the tangy mustardy tart, especially if I've had a late night. After the first two or three slices I sort of worked out what went into it, but for me that little kick of mustard really makes it.
After you've had a morning's baking with the kids you may well find you have some puff pastry left and this certainly fills the lunch time gap. The children may not like the idea of the mustard, so you could make it half and half, or just risk it.
250g puff pastry, rolled to 1/4cm thickness
1 onion, peeled and finely chopped
2 red peppers, seeded and cut into rough 1cm dice
2tbsp olive oil
80g grated medium cheddar
2 eggs, beaten
2tbsp double cream
2tsp Dijon mustard
Salt and freshly ground black pepper
Pre-heat the oven to 200C/gas mark 6. Lay the puff pastry on a 1-2cm deep baking tray and prick it all over with a fork. Bake for 8-10 minutes, or until lightly coloured, then remove from the oven. Meanwhile gently cook the onion and red pepper in the olive oil for 4-5 minutes with a lid on, stirring occasionally until soft. Remove from the heat and leave to cool. Mix the cheese, eggs, cream, mustard and cooked peppers and onions, and season.
Carefully turn the pastry over in the tray and spread the mixture over. Bake for 15 minutes, or until lightly coloured and serve preferably warm on its own, though you could have salad with it. I always offer the kids carrot sticks. After all those chocolate truffles they'll need healthy food.Reuse content