HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconApple, Red Onion & Cheese Tart
Apple, Red Onion & Cheese Tart

Apple, Red Onion & Cheese Tart

with Roasted Potatoes and Rocket Salad

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This warming and hearty Cheese Tart with Potatoes and Salad is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)

Red Onion

2 block(s)

Mature Cheddar Cheese


½ pot(s)


1 unit(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

1 unit(s)


1 bag(s)


½ unit(s)


1 unit(s)

Garlic Clove

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4033 kJ
Energy (kcal)964 kcal
Fat49.0 g
of which saturates25.0 g
Carbohydrate109 g
of which sugars16.0 g
Protein23 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Unroll the puff pastry and lay on a large 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!


Chop the potato into 2cm pieces (no need to peel). Pop onto another large baking tray and sprinkle with half the dried oregano a drizzle of oil and a pinch of salt and pepper. Roast on the middle shelf of the oven until golden and crispy, 25-30 mins. Turn halfway through cooking.


Halve, peel and thinly slice the onion. Quarter the apple and remove the core and the seeds. Chop into 1cm pieces (no need to peel). Peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Heat a glug of oil in a large frying pan over medium heat. Once hot, add the onion to the pan with a pinch of salt and a good grind of pepper. Cook until starting to soften, 5 mins. Stir regularly.


Once the onion has softened slightly, stir in the apple. Cook until soft and beginning to colour, 5 more mins, stirring often, then add the garlic and the remaining dried oregano. Cook for 1 minute more then remove from the heat. Stir through half the lemon zest and season to taste with salt and pepper if necessary.


Use a spoon to spread the onion and apple mixture all over the puff pastry base, leaving room for a 2-3cm border on all four sides! Grate the cheddar cheese then sprinkle it over the onion mixture in an even layer. Return to the oven and cook until the cheese has melted and the pastry is golden, 10-12 mins.


In the meantime, pop the rocket into a large bowl. Add a drizzle of oil, a squeeze of lemon and a pinch of salt and pepper. Toss to coat. Once everything is ready, slice the tart into portions. Share everything between your plates. Dig in!