cooking tips: Sun Dried Tomato and Onion Tart-Baking Partners

This time we the Baking Partners decided to bake pies. As always I was waiting for the beautiful day to bake one that the flu visited us through my son..Poor baby he was very badly hit by it and the flu has caught all of us with severe headache, fever and cough ..With all this around I was not in a position to bake and enjoy anything..When I could finally get some relief yesterday decided to bake this tart..There is another reason too..when I had decided to join this group my main idea was to bake things other than cakes and breads..so this time I wanted to do it..I went with this easy tart suggested by Samantha of Samantha Menzies from here. It was very easy to put together and required very less effort and was equally delicious.

Thawed puff pastry sheets-2 nos (9 by 9 inches)
Olive oil-2 tbsp
Onions-3 cups (thinly sliced)
Thyme- 4-6 sprigs
Salt to taste
Dijon mustard-1½ tablespoons
Heavy cream-1½ tablespoons
Gruyere-1 cup grated
Sun-dried tomatoes- ½ cup (roughly chopped)

Method of Preparation:
1. Preheat oven to 400 degrees.
2. Place sheets of puff pastry on a baking tray. Prick surface with a fork, leaving a ½-inch border untouched. Bake until lightly browned, about 10 minutes. Transfer to a rack to cool.
3. Meanwhile, prepare onions. Set a pan over medium heat. Heat oil and add onions, thyme and a pinch of salt. Cook, stirring occasionally, until onions turn golden, about 15 minutes. Season with salt.
4. In a small bowl, mix mustard with cream. Once pastry is slightly cool, return it to baking tray and spread mustard-cream sauce over top, leaving ½-inch border untouched.
5. Scatter half of cheese over sauce and top with onions. Add remaining cheese and tomatoes over top.
6. Return trays to oven and bake until cheese melts and browns in spots, about 15 minutes.