Sausage & Caramelised Onion Tart
with a Rocket Salad
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!
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
Puff Pastry Sheet
(Contains: Cereals containing gluten)
2
Onion
60
Mature Cheddar Cheese
(Contains: Milk)
225
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
40
Wild Rocket
6
Balsamic Vinegar
(Contains: Sulphites)
20
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
Not included in your delivery
1
Olive Oil for the Dressing
Instructions
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!
