Chestnut Purée, Onion, Cheese and Bacon Tart
“This tart is ideal for any meal, can be served hot, warm or at room temperature, on its own or with a crisp green salad. You will need a 30x20cm (12 x 8inch) baking tray”
By Merchant Gourmet cook, Alex McKay
- 1 x 200g pouch of Merchant Gourmet Chestnut Puree
- 500g or slightly over (about 5) small firm onions, peeled and thinly sliced
- 1 tbsp vegetable oil
- 1 tbsp water
- 150g bacon lardons
- 1, 375g – 425g (this depends on brand and supermarket) packet of ready rolled puff pastry
- 100g grated mature cheddar cheese
- 6 tbsp sliced flat leaf parsley
- 150g baby plum tomatoes, cut in half lengthways
- Salt and freshly ground black pepper
Prep ahead: The whole tart can be prepared at least a day ahead.
1. Preheat your oven to 200c/Gas 7/Position top shelf
2. Put the sliced onions, oil and water into a shallow pan. Cover then sweat over a medium heat for 5-6 minutes until the onions start to soften
3. Take the lid off the onions, turn up the heat and stir frequently for 5-6 minutes or until they are a light caramel colour. Add the bacon lardons and fry for a further minute
4. Take the pan off the heat. Stir in the chestnut puree, cheese and parsley. Season to taste
5. Line your baking tray with lightly oiled grease proof paper. Unroll the pastry sheet over the top Turn the excess pastry inward to make a small lip. Poke the pastry all over with a fork. Spread the onion and chestnut mixture over the pastry but inside the lip
6. Dot the baby plum tomatoes over the top. Bake for 20-25 minutes in your pre-heated oven until the pastry is crisp and golden
How'd you get on?
If it turned out well, why not take a quick snap of your masterpiece and share the love? Remember to tag us!
Got any suggestions or improvements or tips? Let us know!