Ingredients

The following ingredients have 4 Servings
  • 2 sheets Thawed puff pastry ((9 by 9 inches) )
  • 2 Tablespoon Olive oil
  • 3 cups Thinly sliced onions
  • 4 sprigs Thyme
  • Salt - to taste
  • 1½ Tablespoon Dijon mustard
  • 1½ Tablespoon Heavy cream
  • 1 cup Grated Gruyère cheese
  • ½ cup Sun-dried tomatoes (roughly chopped (I used Sun dried tomatoes in Olive oil))
  • ¼ cup Olives (optional)

Instruction

  • Thaw the puff pastry sheets according to the manufacturer instructions. Unfold the sheets and lay them on baking sheets. If the pastry sheets are touching each other, lay them on 2 different baking sheets. Using a fork, prick the surface several times, leaving a half a inch border all around.
  • Preheat the oven to 400 F. Now get the prepared sheets in the oven for about 10 minutes or until the sheet base is slightly brown.
  • The sheets could get puffed up in the oven in spite of pricking them. Let the sheets cool on a cooling rack and allow it to settle down. Then transfer it back to the baking sheet.
  • In the mean time, add oil to a large sauté pan and get the onions inside it. I used the olive oil from the Sun Dried tomatoes. Also add the required salt and the thyme to it. Sauté the onions on medium heat until they are evenly caramelized.
  • In a small bowl combine the mustard with the heavy cream. Mix well and once the pastry sheets have cooled down a bit, spread this mixture evenly on the sheets, leaving half an inch border untouched.
  • Now add half the grated cheese to the pastry sheets.
  • Next add the sun dried tomatoes, onions and the olives (if using) and spread the remaining cheese on top.
  • Sun dried tomatoes, Onion and Olives
  • Bake at 400 F for about 15 mins, until the cheese melts.
  • Serve hot!