Video recipe: Jo Pratt’s sweet onion & dolcelatte tarts with pear and walnut salad Recipe

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serves:

6

Cost:

not

Total Time:

00:25

Prep:

00:10

Cooking:

00:15

A super speedy starter that doesn’t compromise on flavour – watch our video for how to make them

Ingredients

  • Tart
  • 375g ready-rolled pastry
  • Olive oil for brushing
  • 6 tablespoons caramelized onions, from a jar
  • 1 tablespoon thyme leaves
  • 250g dolcelatte cheese, diced or broken into small pieces
  • Salad
  • 2 small ripe pears, cored and cut into small pieces
  • 100g watercress
  • 2 sticks of celery, thinly sliced
  • A small handful of walnut halves
  • 2 tablespoons of walnut oil
  • 2 teaspoons of balsamic vinegar
  • Sea salt and freshly ground black pepper

Method

  • Preheat the oven to 200°C/fan 180°C/ gas 6.

  • Cut pastry into six circles about 10cm in diameter using a large pastry cutter or by cutting around a small plate.

  • Place on a lightly greased or non-stick baking tray and score a small border of about 5mm or 1cm around the inside edge of each one.

  • Brush the border with olive oil.

  • Spread the caramelized onions on top of each piece of puff pastry, within the border.

  • Scatter over the thyme leaves and half of the cheese.

  • Place in the oven for 12-15 minutes until the pastry is golden.

  • While the pasty is cooking, toss together the pears, watercress, celery, walnuts, walnut oil and balsamic vinegar.

  • Season with salt and pepper and arrange on six plates.

  • Remove the tarts from the oven and top with remaining cheese.

  • Return to the oven for a few minutes for the cheese to just start melting.

  • Then serve with the salad.

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