Use ready-rolled puff pastry to make this vegetarian tart recipe, and all you need to do is assemble the ingredients and put your feet up for 20 minutes whilst it bakes.
Ingredients
- 1 x 375g pack ready-rolled puff pastry
- 4 tbsp caramelised red onion chutney
- 100g flame-roasted red peppers, drained and sliced (we like Gaea, from major supermarkets)
- 1 tbsp capers, rinsed and drained
- 1 tbsp fresh thyme leaves
- ½ large head of chicory, leaves separated and sliced
- 100g goat’s cheese with rind, crumbled
- Milk, to glaze
For the chicory salad
- 1½ heads of chicory, leaves separated
- 50g walnut pieces
- 3 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar
- ½ tbsp Dijon mustard
Method
- 1. Preheat the oven to 220°c/fan200°c/gas 7. Unroll the pastry onto a baking sheet lined with baking paper. Score a 2cm border around the edge using a sharp knife, making sure not to cut through the pastry.
- 2. Spread the chutney evenly over the pastry inside the border, then top with the peppers, capers, thyme, sliced chicory leaves and goat’s cheese. Season with black pepper, brush the edges of the pastry with milk and bake in the oven for 20 minutes until golden and risen.
- 3. Meanwhile, prepare the chicory salad. Place the chicory leaves in a shallow bowl. Put the walnut pieces, oil, white wine vinegar and mustard in a jam jar with a little seasoning and shake until well combined.
- 4. Once the tart is cooked, drizzle the dressing over the chicory leaves, and serve the tart and salad immediately.
Nutritional info
Per serving: 644kcals, 47.5g fat (17.2g saturated), 13.2g protein, 43.2g carbs, 6.3g sugar, 1.7g salt
Chef's tip
The tart filling would make a great pasta dish. Cook 400g pasta and stir through the filling ingredients, but swap the red onion chutney for a dollop of sun-dried tomato pesto.