Emmental, Onion and Cherry Tomato Tart

Instructions

• • In a pan, add the olive oil and onions and season with salt and pepper. Cook for 5 minutes over medium heat, stirring occasionally.
  • Add the brown sugar and thyme, then cook for another 10 minutes while stirring. When the onions are caramelized and turn golden brown, remove them from the pan and set aside.
  • Dust your work surface with flour and roll out the puff pastry to a 20x30cm rectangle.
  • Transfer the pastry to a lined baking sheet. Poke the pastry with a fork, leaving a 5-cm border from the edge of the dough.
  • Spread the caramelized onions over the pastry, avoiding the edges.
  • Add Puck Natural Emmental Cheese Slices on top of the onions.
  • Arrange the cherry tomatoes over the cheese.
  • Whisk the egg, then brush the sides of the pastry with it.
  • Bake in a preheated oven at 180°C for 25-30 minutes or until the pastry is puffed and golden.
  • Serve with arugula leaves.