Pastrami and Onion Tart

A savory tart filled with caramelized onions, pastrami and a hint of mustard. Perfect for a light lunch or as an appetizer.

Ingredients - Serves 6

Preheat the oven to 200°C (180°C fan) mark 6.
Roll out the pastry on a lightly floured surface and use it to line a 23cm (9in) tart tin. Prick the base all over with a fork, then chill for 10min.
Meanwhile, heat the oil in a large frying pan and cook the onions over a low heat for 10-15min until softened and golden.
Add the pastrami to the pan and cook for a further 5min.
Spread the mustard over the base of the chilled pastry case, then top with the onion and pastrami mixture.
Brush the edges of the pastry with the beaten egg.
Bake for 15-20min until the pastry is golden and crisp.
Allow to cool slightly before serving.