Savory Pastrami and Onion Tart

Ingredients

Salt

to taste

Black pepper

to taste

Egg

1, beaten (for egg wash)

Dijon mustard

2 tablespoons

Olive oil

2 tablespoons

Pastrami

200g, sliced

Onions

2 large, thinly sliced

Pastry dough

1 sheet (store-bought or homemade)

Instructions

1. Preheat the oven to 200°C (180°C fan) mark 6.
2. On a lightly floured surface, roll out the pastry dough to fit a 23cm (9in) tart tin. Gently press the dough into the tin and prick the base all over with a fork. Chill the lined tart tin in the refrigerator for 10 minutes.
3. While the pastry is chilling, heat the olive oil in a large frying pan over low heat. Add the sliced onions and cook gently for about 10-15 minutes, stirring occasionally, until they are softened and golden brown.
4. Add the pastrami to the pan with the onions and cook for an additional 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
5. Spread the Dijon mustard evenly over the base of the chilled pastry case, then spoon the onion and pastrami mixture on top, spreading it out evenly.
6. Brush the edges of the pastry with the beaten egg to give it a beautiful golden finish when baked.
7. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crisp.
8. Allow the tart to cool slightly before slicing and serving warm.