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
WEIGHT CONVERTER
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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