with toasted hazelnuts and side salad
If you're a fan of both savoury and sweet, treat yourself to this thin and crispy tart with softened onions, cheese and toasted nuts, accompanied by a fresh salad. Prepare in no time and enjoy straight from the oven!
Allergens
Utensils
Tags
Onion
2 unit(s)
Garlic
2 unit(s)
Salad Leaves
40 grams
Goat's Cheese
100 grams
Creme Fraiche
65 grams
Grated Italian Style Hard Cheese
20 grams
Hazelnuts
10 grams
Dried Oregano
0.5 sachet(s)
Honey
1 sachet(s)
Mustard
1 sachet(s)
Balsamic Glaze
1 sachet(s)
Puff Pastry
1 unit(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Crumble the goat's cheese into pieces.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Place a pan over medium heat with a drizzle of oil.
- Once hot, cook the onion and garlic until browned, stirring occasionally, 13-15 mins.
- Season with salt and pepper.
- Meanwhile, spread the pastry out on a lined baking tray.
- Roll the edge over itself to form a small crust.
- Prick the base of the pastry with a fork.
- Bake blind until golden and cooked through, 10-15 mins.
- Remove from the oven.
- Meanwhile, mix the creme fraiche and mustard in a small bowl.
- Spread the mustard mixture out in the centre of the pastry, leaving a border of about 1 cm.
- Spread the softened onion over the top.
- Garnish with crumbled goat's cheese, grated cheese, hazelnuts and half a sachet of dried oregano (per 2P).
- Bake in the oven until the cheese is melted and lightly browned, 4-5 mins.
- In a salad bowl, make your dressing by mixing balsamic glaze with a drizzle of oil.
- Season to taste with salt and pepper.
- Just before serving, add the salad leaves and toss to coat in the dressing.
- Remove your tart from the oven and finish with a drizzle of honey over the top.
- Cut into slices and divide between plates while the pastry is still hot and crispy.
- Serve the balsamic salad on the side.
3988
kJ
Energy (kJ)
953
kcal
Energy (kcal)
57
g
Fat
16
g
of which saturates
72.1
g
Carbohydrate
12.8
g
of which sugars
4
g
Dietary Fiber
23.7
g
Protein
7.2
mg
Cholesterol
2.58
g
Salt
