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Roasted salad onion & goat's cheese tarts
These simple but impressive vegetarian pastries make for a satisfying lunch. Enjoy warm from the oven, or eat later at room temperature. They’re ideal for picnics when the time comes.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
320g sheet all-butter puff pastry
1 Essential White Free Range Egg, lightly beaten (optional)
3 x 125g packs Waitrose Trimmed Salad Onion
2 tbsp Essential Olive Oil, plus a drizzle more to serve
2 x 150g packs Essential French Soft Goat's Cheese
2 tsp fresh thyme leaves, plus extra to sprinkle
1 large unwaxed lemon, zest
Method
Preheat the oven to 200ºC, gas mark 6, and arrange two shelves in the oven. Line a large baking tray with baking parchment. Unroll the pastry and use a sharp knife to cut into four rectangles, then transfer to the baking tray. Taking care not to cut right through, score a 2cm border around each rectangle, then prick the middle of each several times with the tines of a fork. Brush the borders with the beaten egg, if using.
Halve the salad onions widthways. Toss in a separate large baking tray with the oil; season. Put the salad onions on the top shelf of the oven and the pastry cases on the lower shelf. Bake for 20 minutes or until the pastry is golden, stirring the onions halfway. Meanwhile, in a bowl, mix the goat’s cheese with the thyme and lemon zest; season.
Gently press the bases of the tart cases down, then spread generously with the goat’s cheese mixture. Top with the roasted salad onions, scatter with more thyme leaves and drizzle with a little more olive oil, if you wish. Serve with a green salad, if liked.
Cook’s tip
Goat’s cheese:
Add some chopped black olives to the goat’s cheese mixture for an extra burst of flavour.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,265kJ/ 545kcals
Fat
38g
Saturated Fat
22g
Carbohydrates
34g
Sugars
3.9g
Fibre
3g
Protein
15g
Salt
1.5g
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