Emmental, Onion and Cherry Tomato Tart

Instructions

• • Heat oil in a heavy-based frying pan over a medium heat. Add onion and cook, stirring for 4-5 minutes until softened and golden. Stir in the brown sugar and cook for a further 2-3 minutes. Season with salt and pepper. Remove from heat, stir in the thyme, and set aside to cool.
  • Preheat oven to 180° C. Roll out the pastry on a lightly floured surface to form a 20 cm x 30 cm rectangle. Place on an oven tray lined with baking paper. Prick the pastry with a fork, leaving a 3 cm border.
  • Spread the onion over the base of the pastry and then roughly tear up the PUCK Natural Emmental Slices and scatter over the onion.
  • Top with the cherry tomatoes, and brush the border with the beaten egg. Bake for 30 minutes or until the pastry is golden and puffed. Cool slightly.
  • Garnish with rocket leaves to serve.