We love a good Sausage, Cheese & Onion Tart with Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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)
Pork and Oregano Sausage Meat(ContainsSulphites)
Preheat your oven to 200°C. Unroll the puff pastry and lay on a 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!
Meanwhile, halve, peel and thinly slice the onion. Heat a good glug of oil in a large frying pan over medium heat. Once hot, add the onion and a good pinch of salt. Cook slowly, stirring regularly, until soft, sticky and lightly coloured, 10 - 15 mins. TIP: If it looks like the onion is starting to burn, add a little more oil or a small splash of water!
In the meantime, grate the cheddar cheese.
Once the onion is nice and soft, stir in a pinch of sugar (if you have some). Turn the heat to high and cook, stirring continuously, until golden and sticky. 1-2 mins more. Remove from the heat.
Using a spoon, spread the caramelised onion all over the puff pastry base, leaving room for a 2-3cm border on all 4 sides! Sprinkle over the cheese then dot the sausage meat evenly on top. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat. Pop back into the oven until the sausage is cooked and beginning to colour, 20-25 mins. iIMPORTANT: The sausage meat is cooked when it is no longer pink in the middle.
Just before you are ready to serve, pop the rocket leaves into a large bowl with a drizzle of oil, a pinch of salt and pepper. Toss to coat. When the tart is out of the oven, divide onto plates and serve the salad on the side. Dig in!