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Courgette & caramelised red onion puff pastry tart

Vegetarian courgette & caramelised red onion puff pastry tart sliced into pieces

Courgette & caramelised red onion puff pastry tart

Name: Courgette & caramelised red onion puff pastry tart
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Ingredients: plain flour for dusting; 375g block puff pastry; 1 egg beaten; 50g butter; 3 large red onions thinly sliced; 2 tbsp balsamic vinegar; 1 large courgette cut into long ribbons with a vegetable peeler; 100g goat's cheese; mixed green salad to serve

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.5 out of 5.36 ratingsRate

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Prep this vibrant veggie puff pastry tart easily using courgettes and sweet caramelised red onion – it's a great way to feed the family on a budget

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

plain flour

for dusting
375g block puff pastry
1 egg

beaten
50g butter
3 large red onions

thinly sliced
2 tbsp balsamic vinegar
1 large courgette

cut into long ribbons with a vegetable peeler
100g goat's cheese
mixed green salad

to serve

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Nutrition: per serving

kcal613
fat42g
saturates23g
carbs41g
sugars10g
fibre6g
protein14g
salt1.4g

Method

step 1

Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll the pastry out to slightly smaller than an A4 rectangle. Slide onto a baking tray, brush with the beaten egg and cook for 20 mins or until golden.
step 2

Meanwhile, melt the butter in a frying pan over a medium heat. Once foaming, add the onions with a pinch of salt. Cook, stirring regularly, for 10 mins until soft. Pour in the balsamic and cook for a further 6-8 mins until sticky and caramelised.
step 3

Spoon over the pastry, then top with the courgette ribbons and blobs of goat’s cheese. Return to the oven for 15 mins until the cheese is bubbling. Serve with salad.

RECIPE TIPS

LESS FOOD WASTE

Save the core of the courgette: you can freeze it to add to the base of a soup later. For an extra kick, top the tart with salami.

Recipe from Good Food magazine, May 2017

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A star rating of 4.5 out of 5.36 ratings

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