Name: Cheese and onion tart recipe
Cook time: 35 min
Yield: Serves: 8
Ingredients: 375g pack ready-rolled puff pastry; 4tbsp tomato chutney with red pepper - or your favourite chutney; 1 medium onion, peeled and thinly sliced; 100g (3½ oz) mature Cheddar; 100g (3½ oz) Red Leicester or Double Gloucester cheese; 12 cherry tomatoes, halved; Salt and ground black pepper; A little milk, optional; Freshly chopped parsley, to garnish; Heavy baking sheet

Nutrition Per PortionRDA

Calories

300 Kcal

15%

Fat

20 g

29%

By GoodtoKnow

published 1 July 10

Melt-in-the-mouth cheeses, juicy tomatoes and perfect pastry make a deliciously filling anytime family dish

Ingredients

375g pack ready-rolled puff pastry
4tbsp tomato chutney with red pepper - or your favourite chutney
1 medium onion, peeled and thinly sliced
100g (3½ oz) mature Cheddar
100g (3½ oz) Red Leicester or Double Gloucester cheese
12 cherry tomatoes, halved
Salt and ground black pepper
A little milk, optional
Freshly chopped parsley, to garnish
Heavy baking sheet

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Method

Set the oven to 220°C (425°F, gas mark 7). Carefully unroll the pastry on to a heavy baking sheet. With a sharp knife, mark a border about 2.5cm (1in) in from the edge all the way round.
Lightly mark the border for decoration. With a fork, prick inside the border, to keep the pastry flat while it cooks. Spread the chutney inside the border then strew the onion slices all over.
Cut the cheese into cubes and sprinkle them on the top, then tuck in the tomato halves. Season. Brush the pastry border with milk, if you like.
Bake the tart in the bottom half of the oven for about 35 mins. Cool for a few mins, then sprinkle with parsley. Cut into squares and serve warm with a mixed salad.

Top Tip for making Cheese and onion tart

You can use any combination of cheese you like in this dish: Lancashire also tastes great.

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