Puff Pastry Open Tart
You can swap out the toppings in this open tart for whatever you have in your fridge or cupboard. It’s also a great way to finish up any leftovers from the Christmas cheeseboard
8 people
25 minutes
10 minutes
Ingredients
- 1 - Egg lightly beaten
- 100 g Macroom Buffalo Ricotta
- 500 g Puff Pastry thawed
- 1 bunch SuperValu Fresh Thyme
- 70 g SuperValu Goats Cheese
- 50 g SuperValu Goodness Walnuts halved
- 200 g SuperValu Red Grapes Seedless halved
- 100 g SuperValu Red Onion Relish
Method
- Preheat the oven to 200°C/gas mark 6. Line a baking tray with non-stick baking paper.
- Roll out the pastry to a rectangle approximately 25cm x 35cm and trim the edges with a sharp knife. Put on the lined tray and score a rectangle 2cm in from the edge, being careful not to cut all the way through. Prick the base inside the edge with a fork.
- Spread the ricotta over the base, then dot with small amounts of the red onion relish. Break up the goats’ cheese and scatter that over along with the fresh thyme leaves. Finally, scatter over the halved grapes.
- Brush the pastry edges with a little beaten egg for a golden finish. Bake in the oven for 20 to 25 minutes, until the pastry is cooked and the topping has browned. Break the walnuts over the tart and serve warm.
