- 1 sheet of ready made puff pastry
- 2 red onions, thinly sliced
- 1 tbsp olive oil
- 125g bacon lardons or 175g mushrooms in small cubes
- 150g crème fraîche
- 1 pinch of grated nutmeg
- salt and pepper to taste
- 15g flat leaf parsley, roughly chopped
- Preheat the oven to 180 degrees.
- Place the puff pastry sheet onto a baking tray and put into the hot oven for 10 minutes.
- While pastry puffs up, put the onions and olive oil in a frying pan and fry for a few minutes.
- Add the bacon/mushrooms to the pan and fry until it's started to cook, but you don't want it to brown. If it does, just remove it from the heat.
- By now the 10 minutes on the puff pastry should be about done, so remove the pastry from the oven and spread the crème fraîche over it.
- Sprinkle the nutmeg over the pastry and then top with the onions and bacon/mushrooms.
- Season with salt and pepper and return to the oven for another 10 to 15 minutes.
- When the edge of the pastry is a nice crisp golden colour, remove it from the oven and garnish with the parsley.
- Cut into slices and serve with a leafy salad.
Serves 3 (or 5 if served with some boiled potatoes).