28 May 2012

Quick tart


All you need to make this is some puff pastry, some onions and some other veg. It's a simple thing one might easily arrive at when discovering an aged block of pastry in a overlooked freezer drawer. In fact that's exactly what happened here.

  • puff pastry
  • onions or shallots
  • olive oil
  • sage
  • tomatoes
  • cured meat
  • feta or salad cheese

Roll out the pastry and preheat the oven to a hottish setting.
 

Meanwhile fry your onions or shallots (whose mild flavours would go very well here) in some oil. Add some sage towards the end, and some sweet cherry tomatoes. Prepare anything else you want on there - a feta type white cheese goes well here, as does any type of sausage or cured meat. We used some Polish sausage. Chuck everything on an put into the oven for about half an hour.


Part way through the cooking monitor the toppings - there is obviously a risk that the onions may burn before the pastry in the centre has cooked. If it looks like this is happening put some foil over the tart and give it a bit more time. It's not an exact science so monitor carefully.


Like a cross between a pizza and a quiche, this egg-less entity is very easy to prepare. It's pretty rich, so serve with a big pile of greens or perhaps a mustardy leaf salad to offset things. By it's very nature it's also highly adaptable, although some nice juicy tomatoes are highly advised.

3 comments:

  1. I haven't bought puff pastry in a while. Not sure why as I love tarts like this. Nice.

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