Caramelize onions and add pastry - that's it. How simple is that. <br />Add a little cheese in between, a smear of mustard and voilá, you've got yourself a tart with a sweet and savoury taste that will surely please you. At least I hope so! <br />I prefer my Tatin Tart like the original French one - with all-butter puff pastry. But if you want it with regular pastry, I think it will work, not sure as I never tried it. <br />Serve with a green salad or as an appetiser, hot or at room temperature.

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