Caramelised Onion, Cheddar and Roasted Pepper Tart
with Pesto and Rocket Salad
Our Caramelised Onion, Cheddar and Roasted Pepper Tart is a summery centrepiece for your table. With Italian inspired flavours, this tart is an easy way to turn a sheet of puff pastry into something truly special.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Onion
90 grams
Mature Cheddar Cheese
(Contains: Milk)
60 grams
Tomato Puree
1 unit(s)
Medium Tomato
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
40 grams
Wild Rocket
32 grams
Pesto
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Onions
½ tsp
Sugar for the Sauce
2 tbsp
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the puff pastry from your fridge and allow to come up to room temperature.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and thinly slice the onion.
Grate the Cheddar cheese.
Unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray.
Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.
Pop the pepper strips alongside the pastry. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, bake on the top shelf until the pastry starts to colour and puff up, 10-12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar for the onion (see pantry for amount) and cook until caramelised, 1-2 mins more. Remove from the heat.
While the onion cooks, in a small bowl, combine the tomato puree, sugar and water for the sauce (see pantry for both amounts).
Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon.
Use the spoon to gently spread the tomato sauce over the base of the tart.
Scatter the caramelised onion, roasted pepper and grated Cheddar over the sauce.
Return the tart to the top shelf of your oven to bake until golden brown, 7-10 mins.
Meanwhille, cut the tomato into 1cm chunks.
In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper.
Add the tomato chunks, toss to coat, then set aside.
When everything's ready, add the rocket to the tomato bowl and toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.
Slice up your tart and share between your plates. Drizzle over the pesto.
Serve the rocket salad alongside.
