Caramelised onion, leftover cheese and roast vege tarts
Everyone loves these yummy tarts that are perfect for lunch to use up leftovers from a big meal!
These tarts are a great way to use up leftover bits of cheese from your cheeseboard and any leftover roast vegetables too – you can use any type of cheese (e.g. brie, Camembert, blue cheese, cheddar – a mix is great!) and roast vegetables (e.g. pumpkin, kumara, potato, beetroot). Caramelised onions are very handy to have in the fridge as they add flavour to everything! I love having a jar full of them at the ready – they’re especially good with meat. If you don’t want to make them most supermarkets should have caramelised onions in the relish section.
- olive oil 2 tablespoons
- red or brown onions 2 large, thinly sliced
- brown sugar 1 tablespoon
- balsamic vinegar 1 tablespoon
- flaky puff pastry 1 square sheet
- chunks of leftover roast vegetables (e.g. pumpkin, kumara, beetroot) about 1 cup
- fresh thyme leaves 2 teaspoons (optional)
- leftover bits of cheese (e.g. brie, camembert, havarti, blue cheese, cheddar) as much as you like!
- fresh parsley 1/4 cup chopped
- chutney or relish
- leafy green salad
Preheat oven to 200degC
- To cook caramelised onions, heat olive oil in a large fry pan on medium heat. Cook onions for about 10 minutes whilst stirring frequently until soft and golden brown. If at any time they are catching on the bottom of the pan and burning, just add 1-2 tablespoons of water, stir, and they should lift. Add brown sugar and balsamic vinegar, and continue cooking for a further 2-3 minutes. Turn off heat and season to taste with salt and freshly cracked black pepper.
- To make tarts, cut puff pastry into quarters, so you have 4 smaller squares and place on a baking tray. Use the back of a blunt knife to gently mark a narrow 0.5cm border inside each piece of pastry. Spread caramelised onions on pastry, roughly keeping within the border. Top with chunks of leftover roast vegetables, sprinkle over thyme (if using), and chunks of leftover cheese.
- Bake for about 15 minutes or until pastry is puffed and golden. Garnish with parsley, and serve with tomato chutney or relish, and a big leafy green salad on the side.