for 4 people

Tart base

1	puff pastry dough, rolled into a rectangle (approx. 24 x 42 cm)

Confit

2	onions, cut into thin slices
3 tbsp	water
1 tbsp	sugar
¼ tsp	salt
a little	pepper
3 tbsp	balsamic vinegar

Dressing

½ tbsp	honey mustard
1 tbsp	olive oil
1 ½ tbsp	white balsamic vinegar
¼ tsp	salt

To serve

125 g	plain organic cream cheese
1	cucumber, cut lengthwise into slices approx. 2 mm thick
50 g	caper berries, drained
½ bunch	dill, torn into pieces

How it's done

Tart base

Unroll the pastry, prick all over with a fork. Transfer to a baking tray along with the baking paper.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack.

Confit

Place the onions and all the other ingredients up to and including the pepper in a pan, cover and simmer for approx. 15 mins., stirring occasionally. Add the balsamic, cover and simmer the confit for approx. 5 mins. until soft, then leave to cool.

Dressing

Combine the mustard, oil, balsamic and salt in a small bowl.

To serve

Spread the cream cheese over the tart base, arrange the cucumber on top. Top with the confit, capers and dill, then drizzle with the dressing.

Show complete recipe