Onions, roasted peppers hummus and strong cheddar tartlets

Author: Les Cultures de chez nous
Preparation 15
Baking 15
Portions 4
Freezing No
Sodium434 mg
Protein15 g
Fiber5 g
Fat34 g
Carbohydrate41 g
Iron3 mg
Calcium294 mg


  • 3 minced onions or 1½ package of sliced leeks
  • 15 ml (1 tablespoon) of chopped thyme
  • ½ package of 400 g of puff pastry
  • 125 ml (½ cup) of roasted red peppers hummus
  • 250 ml (1 cup) of grated strong cheddar
  • 30 ml (2 tablespoons) of butter
  • 15 ml (1 tablespoon) of savory leaves
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  • Preheat oven at 205 °C (400 °F).
  • In a pan, melt butter at medium heat. Brown onions or sliced leeks with thyme for 6 to 8 minutes. Remove from heat and cool down.
  • Over a floured surface, lower puff pastry dough into a square of 25 cm (10 inches). Then slice it into four squares.
  • Spread squares with hummus while letting a space of 1 cm (½ inch) free all around. Spread onions or sliced leeks with thyme over squares, then cover with cheddar.
  • Oven bake for 15 to 20 minutes.
  • When out of the oven, spread with savory if desired.

Chef's notes

Idea for side dish

Olives mesclun salad, sweety-salty vinaigrette

In a large salad bowl, mix 60 ml (¼ cup) of olive oil with 30 ml (2 tablespoons) of maple syrup, 15 ml (1 tablespoon) of cider vinegar and 15 ml of Espelette pepper.  Salt and add 750 ml (3 cups) of msclun salad, 80 ml (1/3 cup) of sliced green olives and 80 ml (1/3 cup) of dried cranberries. Stir.