This warming and hearty Cheese and Onion Tart and Salad is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.
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.
Puff Pastry Sheet(ContainsCereals containing Gluten)
Mature Cheddar Cheese(ContainsMilk)
Preheat your oven to 200°C. Unroll the puff pastry and lay onto a baking tray lined with baking paper. Prick the pastry all over with a fork. Pop onto the top shelf of the oven and cook until lightly golden all over, 12-15 mins (use the top and middle shelves of your oven if you're cooking for 3 or 4!). 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!
Halve, peel and thinly slice the onion. Heat a drizzle of oil in a frying pan over medium heat. Once hot, add the onion and season with a pinch of salt and pepper. Cook, stirring occasionally, until softened and starting to colour, 5-6 mins. Meanwhile, thinly slice the tomato and grate the cheddar cheese.
Once the onion is soft, transfer to a mixing bowl and stir in the cheddar cheese and crème fraîche. Season with a pinch of salt and pepper. When the pastry is out of the oven, use a spoon to spread the cheese and onion crème fraîche all over it. Leave a 2-3cm border on all four sides! Top with the sliced tomato and sprinkle over the dried oregano (use as much or as little as you like!).
Bake the tart once again on the top shelf of the oven until the tomato is cooked and the cheese has melted, 10-15 mins. In the meantime. Pop a large saucepan of water on to boil with a pinch of salt for the green beans.
Trim the green beans. Halve the lemon. When the water is boiling, add the green beans to the pan and cook until tender, 5 mins. Drain in a sieve and set to one side.
Meanwhile, in a small bowl, mix together the wholegrain mustard, olive oil (see ingredients for amount), a squeeze of lemon juice to taste and a pinch of salt and pepper. Once your tart is out of the oven, slice into portions and share between your plates. Pop the green beans alongside the tart and drizzle over the mustard vinaigrette. Enjoy!