40 minutes
Onion Courgette & Blue cheese Tart

Onion Courgette & Blue cheese Tart

A crisp puff pastry base with griddled courgettes and caramelised onions. Topped with chopped cherry tomatoes and blue cheese. Served with a green salad and tomato dressing

How it's doneDirections

Step 1

Remove the pastry from the freezer

Step 2

Roll out the pastry into a rectangle 3 mm thick

Step 3

Line a baking tray with greaseproof paper. Cut the pastry into 4 squares. Score a 2 cm border around each square. Prick the pastry inside the square only

Step 4

Place on a baking tray cover with cling film rest for 20 mins in the fridge

Step 5

Heat the butter and half the oil together in the pan. Peel and finely slice the onion(s) add to the pan, cook until soft

Step 6

Add the balsamic vinegar to the pan

Step 7

Add the sugar to the pan. Cook slowly till the onions caramelise. Remove from the pan and set a side.

Step 8

Cut the courgette into 1 cm thick slices diagonally. Heat the remaining oil in the frying pan. Fry the courgette on both sides until golden brown in batches
Set a side

Step 9

Set the oven to 200C 400F or gas mark 6

Step 10

Wash and cut the tomatoes into quarters

Step 11

Cut the cheese into cubes

Step 12

Spread the onions and courgettes over the pastry squares. Sprinkle with tomato slices, add the cheese

Step 13

Beat the egg, egg wash the border of the pastry. Place in the oven, bake for 20 mins, until golden brown

Step 14

Wash mixed leaves and place in a serving bowl. Place a cross on the top of the cucumber, then slice the cucumber to form quarters. Sprinkle over the salad leaves. Wash the cherry tomatoes and then slice in half. Sprinkle over the salad leaves

Step 15

Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar, water. Season to taste with salt and pepper. Add a little extra sugar if it is to tart

Step 16

Remove the tarts from the oven. Place the tart on a serving plate. Add the salad.
Serve immediately

What you needIngredients

Servings 2
  • Baking tray
  • medium bowl
  • chopping board
  • large knife
  • rolling pin
  • clingfilm
  • pastry brush
  • frying pan
  • 500 grams puff pastry
  • 1/2 tbsp plain flour
  • 1 egg
  • 1/2 tbsp butter
  • 2 tbsp olive oil
  • 2 onions
  • 1 tbsp brown sugar
  • 2 tsp balsamic vinegar
  • 2 courgettes
  • 8 cherry tomatoes
  • 125 grams blue cheese
  • salt to taste
  • pepper to taste
  • 100 grams cherry tomatoes
  • 1/4 cucumber
  • 40 grams salad leaves
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic
  • 1 tsp tomato puree
  • 1 tsp pesto
  • 4 tbsp water
  • 1/4 tsp sugar
  • salt to taste
  • pepper to taste

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