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Two Cheese and Onion Tart Preparation time 10 minutes, Cooking time 30 minutes, Calories per portion 614 Kcal, Fat per portion 41g, of which saturated 20.8g, , Suitable for vegetarians + freezing Serves 2 Cook’s tip This is like a pizza with a pastry base. It is easy to assemble quickly and then can be left, loosely covered with cling film, in the fridge ready for baking when you want to. Use whatever cheese you have in the fridge – one, two or three types is fine. Shopper’s tip Ready rolled pastry is a good stand-by as it thaws quickly for a speedy base for savoury and sweet tarts, so when you go shopping remember to buy some for your freezer if you’ve run out. Ingredients Ready-rolled puff pastry half a pack Tomato chutney with red pepper or chilli 2 tbsp Onion 1 small, peeled and thinly sliced Cheddar cheese, Double Gloucester or Red Leicester mixed with a blue cheese like Gorgonzola or Stilton 110g (4oz), cut into cubes Baby plum or cherry tomatoes 6, halved Freshly ground black pepper Chopped parsley to garnish Recipe 1 Preheat the oven to 220°C/425°F/Gas 7. Carefully unroll the whole pack of pastry, cut it in half and put one piece (measuring 18 x 23cm/7 x 9in) on to a heavy baking sheet and re-roll and re-wrap the other piece and chill or freeze for later use. 2 With a sharp knife, mark a border about 1.5cm (1/2in) in from the edge all round and lightly mark it for decoration. With a fork, prick inside the border, to keep the pastry flat while it cooks. 3 Spread the chutney inside the border, then strew the onions slices all over followed by the cheese cubes and tomato halves. Season with pepper. 4 Bake the tart in the bottom half of the oven for about 30 minutes until the pastry is browned and crispy. Cool for a few minutes and then sprinkle with a little parsley and cut into two or four squares. Serve the tart warm or cold with fresh leaf salad. |
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