Hangover Tart Dijonnaise

submitted by Kate Packer ...

Ingredients

250g ready made all butter puff pastry
1 onion, peeled and finely chopped
1 red and 1 green pepper, deseeded and cut into rough 1 cm dice
2 tablespoons olive oil

80g grated mature cheddar cheese
2 eggs, beaten
2 tablespoons double cream (or crème fraîche)
2 teaspoons Dijon mustard
Salt and freshly ground black pepper

Method

1. Preheat oven to 200°C /fan 180°C/ gas 6
   
2. Roll out pastry on a floured board to about 3mm thick (rectangle roughly the size of a swiss roll tin).
   
3. Lay out the pastry on a deep baking tray lined with bakewell paper. Prick all over with a fork and bake for 8 -10 minutes until lightly coloured.
   
4. Meanwhile, gently cook the onion and peppers in the olive oil until soft. Cool.
5. Add the pepper mixture to a bowl with all of the other ingredients. Stir to combine and season to taste.
6. Carefully turn the pastry over in the tray and spread the mixture over.
7. Bake for 15 minutes until lightly coloured. Serve warm with a salad.