And given that we usually like to start with onions in a recipe, don’t forget or rule out how important they are. So during this tart, the star of the show made them, sweetly and gently scented, center stage on a bed of light, puffy pretzels, and delicious broken blue cheese.


  • 2 tablespoons butter
  • 2 giant sprigs lemon thyme
  • grated garlic clove
  • 5 onions, thinly sliced ​​(you should need about 2 pounds 2 ounces/1 kg)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 sheet of pre-rolled puff pastry dough
  • 1 egg, gently crushed
  • 5 oz / 150 g cheese
  • Very few new chefs offer their services

Step 1

Start by cooking the onions. They should be slowly steaming over low heat, so it’s best to start with, those.

Step 2

Soften the butter in a very giant slider – we’ve got a load of onions to cook with. Once the butter has melted, pick and add the thyme leaves, then add the garlic and onion. Put everything together.

Step 3

Add pepper, salt, and sugar and mix. Cook over medium heat for thirty minutes, stirring occasionally until you have onions that look like the kind you eat with burgers at the Sunday market at six in the morning!

Step 4

While this cooks, start on the pastries. Heat the kitchen appliance to 400 degrees Fahrenheit. Place some parchment paper on a baking tray or use the paper the pastry came with and roll the dough onto the paper.

step 5

Using a knife, score a smaller 1 inch/1 cm parallelogram inside the pastry rectangle, ensuring you don’t cut all the way through. Pierce the inner rectangle with a fork all around to allow steam to escape once baked.

Step 6

Brush the sides with eggs and bake for twenty minutes, until golden.

Step 7

Ditch the back of the spoon and tap it, dropping all of the puffed pastry into the inner rectangle, forming a nice neat frame.

Step 8

Take the blue cheese and crumble it all over the inside parallelogram of the pastry. Add the onions and spread them all until you get a good layer. I’m currently baking for fifteen minutes.

Step 9

Discard and let cool for ten minutes before eating, and sprinkle with chives.

By admin