Creamy Veggie 'Nduja, Sweet Potato and Caramelised Onion Tart
with Greek Style Salad Cheese, Flaked Almonds and Salad
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 war 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.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Sweet Potato
1 unit(s)
Red Onion
150 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Vegan ‘Nduja
1 unit(s)
Medium Tomato
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
50 grams
Greek Style Salad Cheese
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
20 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
Nutritional information
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.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
In the meantime, unroll the pastry (keeping it on its baking paper) and lay it onto a large 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.
When the oven is hot, bake the pastry on the top shelf until it starts to colour and puff up, 17-20 mins.
While everything bakes, halve, peel and thinly slice the onion.
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.
Meanwhile, in a medium bowl, mix the creme fraiche and veggie 'nduja (add less if you'd prefer things milder). Season with salt and pepper and set aside.
When your sweet potato has 3 mins of cooking time left, remove it from the oven, drizzle over the honey (see pantry for amount) and then return for the remaining time.
Meanwhile, cut the tomato into 1cm chunks and add to a medium bowl with the red wine vinegar, olive oil and sugar for the dressing (see pantry for both amounts).
Season with salt and pepper and toss to coat.
Once the pastry has baked, remove from the oven. Push down the centre with the back of a spoon.
Use the spoon to gently spread the creamy veggie 'nduja over the base of the tart. Add your sweet potato and onions.
Crumble over the Greek style salad cheese and sprinkle over the toasted flaked almonds.
Toss the baby leaves through your dressing.
Cut your tart into portions and share between serving plates.
Serve with your salad alongside.
Enjoy!
