Two Cheese and Onion Tart

 

As an occasional treat it is the perfect comfort food for these wet and windy November days

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 Serves 2 Suitable for vegetarians + freezing Ready-rolled puff pastry 1 sheet from a 425g pack Tomato chutney or ketchup 2 tbsp Onion 1 small, peeled and thinly sliced Baby plum or cherry tomatoes 6, halved Cheddar cheese, Double Gloucester or Red Leicester mixed with a blue cheese like Gorgonzola or Stilton 110g (4oz), cut into cubes Freshly ground black pepper Chopped parsley to garnish

1 Preheat the oven to 220°C/425°F/Gas 7. Carefully unroll the whole pack of pastry and put one sheet (measuring 23 x 28cm/9 x 11in) on to a heavy baking sheet. Reroll and re-wrap the other sheet and chill or freeze for later use.

2 With a sharp knife, mark a border about 1.5cm (½in) 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 or ketchup inside the border, then scatter the onion slices over the sauce, 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. Serve the tart warm or cold.

Cook’s tip

This is easy to assemble and can be left in the fridge, loosely covered with cling film, ready for baking when you want to.

Shopper’s tip

Ready-rolled pastry is a good stand-by as it thaws quickly for a speedy base for savoury and sweet tarts.

Recipe taken from Clever Cooking for One or Two, Dairy Cookbook.