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Cheese, onion & tomato tart
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Serves: 4 - 6
320g pack puff pastry sheet
2 onions, sliced
2 tbsp caramelised onion chutney
200g pack Waitrose Pome dei Moro Tomatoes, halved
50g mature Cheddar, grated
3-4 sprigs fresh thyme, leaves picked
1. Preheat the oven to 200°C, gas mark 6.
2. Unroll the pastry sheet, place on a large baking tray upside down. Remove and discard the plastic film.
3. Melt the butter in a frying pan over a medium heat, add the onion and fry for 4-5 minutes until golden. Stir in the caramelised onion chutney and mix through. Cool slightly, then spread over the pastry sheet, leaving a 2cm border around the edge of the pastry.
4. Add the halved tomatoes and sprinkle over the grated cheese and thyme leaves. Fold up the edges of the pastry. Put the tart in the preheated oven and bake for 20-25 minutes until the pastry has puffed up and is golden and the tomatoes have softened. Serve with a mixed green salad.
Typical values per serving:
Based on 6 servings
This recipe was first published in January 2015.