• Cooks in: 30 minutes
• Difficulty: Easy

Easy to make and the perfect addition to any picnic this shallot and Dijon mustard tart can be made before the day, so there’s no last minute panic.

Method

• Preheat oven to 180c
• Cut the shallots into four lengthways
• Lay out the pastry on a baking tray lined with baking parchment
• Spread with the Dijon mustard leaving a 2.5cm border aroundthe edge.
• Arrange the flat shallot slices over the top, then scatter over the cheddar, thyme and black pepper.
• Transfer to the oven for approx 30 mins.
• Cool to room temperature before cutting.