A lovely light meal for family or guests this weekend, serve with rocket and watercress and plenty of torn baguette.   Simple to prepare and easy on the taste buds.

Enjoy with a glass of chilled white Chablis or Prosecco.

Caramelized-Onion and Gruyère Tarts with Parmigiano-Reggiano


400g grated Gruyère cheese

10 tbsps. grated Parmigiano-Reggiano cheese

225g. Cream cheese

1 tbsp. Dijon mustard

1 tbsp. Chopped fresh oregano

¾ tsp. fresh ground pepper

2 tbsp. unsalted butter

2 large onions

2 tbsp. thyme

1 Pack Jus Rol Puff Pastry

50g olives (optional)



Heat oven to 200 degrees C (180 fan)

Mix Gruyère, cream cheese, Parmigiano-Reggiano, mustard, oregano, and pepper in a small bowl and set aside.

Melt butter in a large pan, add onions, and cook, stirring occasionally, over medium-low heat until dark brown and caramelized.

Stir in the thyme and set aside.

Cut pastry into 8 equal sizes pieces

Spread the cheese mixture on the dough, leaving a 1/2-inch border all the way around.

Top with the caramelized onions and the olives.

Bake tarts on parchment-lined baking sheet for 10 minutes, reduce oven temperature by 20 degrees, and bake until puffed and golden – approx. 12 minutes more.



Idea : Why not try topped with ham and figs.

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