Serves: 2
Preparation time: 40 minutes

Who doesn’t love a sausage, cheese and onion tart with salad and this deliciously simple, chef-curated recipe doesn’t disappoint.


Ingredients

  • 1 puff pastry sheet
  • 2 onions
  • 2 block of cheddar cheese
  • 1 pack of pork and oregano sausage meat
  • 1 bag of rocket

Directions

1Preheat your oven to 200°C. Unroll the puff pastry and lay on a baking tray lined with baking paper. Prick the pastry all over with a fork. Pop onto the top shelf of the oven until lightly golden all over, 12-15 mins. Once cooked, remove from the oven and set to one side. TIP: If the middle has risen, gently flatten the pastry with the back of a spoon!

2Meanwhile, halve, peel and thinly slice the onion. Heat a good glug of oil in a large frying pan over medium heat. Once hot, add the onion and a good pinch of salt. Cook slowly, stirring regularly, until soft, sticky and lightly coloured, 10 – 15 mins. TIP: If it looks like the onion is starting to burn, add a little more oil or a small splash of water!

3In the meantime, grate the cheddar cheese.

4Once the onion is nice and soft, stir in a pinch of sugar (if you have some). Turn the heat to high and cook, stirring continuously, until golden and sticky. 1-2 mins more. Remove from the heat.

5Using a spoon, spread the caramelised onion all over the puff pastry base, leaving room for a 2-3cm border on all 4 sides! Sprinkle over the cheese then dot the sausage meat evenly on top. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat. Pop back into the oven until the sausage is cooked and beginning to colour, 20-25 mins. iIMPORTANT: The sausage meat is cooked when it is no longer pink in the middle.

6Just before you are ready to serve, pop the rocket leaves into a large bowl with a drizzle of oil, a pinch of salt and pepper. Toss to coat. When the tart is out of the oven, divide onto plates and serve the salad on the side. Dig in!

Recipe curtesy of HELLOFRESH

FINAL TASTE BANNER

2 COMMENTS

  1. I doubt if this can function as shown here!

    First the puff pastry – perhaps 2-3 mm thick – is baked at 200 C° for up to 15 minutes and golden brown. Then it is filled, leaving a 2-3 cm border, and baked again at the same temperature for an additional 20 to 25 minutes. By this time the outer pastry has turned from “golden Brown” to “golden black”! 40 minutes at 200 C° and 2-3 mm thick! No way!

    I’ve done similar things like this and the usual way is to fill the unbaked puff pastry leaving a border and then bake it until the pastry rises on the outside and becomes golden. Apart from the puff pastry used, this is nothing different than a pizza – and one doesn’t prebake a pizza bottom.

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