I don’t know about you, but by the time the weekend rolls around, the last thing I feel like doing is spending hours in the kitchen, so I love recipes which allow you to make a tasty supper with minimal fuss and effort. This week I want to share with you a recipe which is ideal for the summer months, my speedy caramelised onion and halloumi tart which is adapted from a recipe my Mum has made for years.
Pastry is something I love eating but this recipe makes life easier by relying on pre-made pastry, which is found in the chilled section at most supermarkets. Don’t get me wrong, when time allows I love making my own pastry, but for sheer speed and reliability this recipe looks and tastes amazing.
3 tbsp extra virgin olive oil
3 medium onions, peeled and sliced
1 tbsp demerara sugar
1 tbsp Balsamic vinegar
3 tbsp tomato passata
2 tbsp tomato purée
375g (12 1/2 oz) puff pastry
225g (about 8oz) halloumi cheese, sliced
5-6 tbsp good quality mature cheddar, grated
sprinkle of dried Italian herbs
Method:In a non-stick frying pan, heat the olive oil over a medium heat. Add the sliced onions and sprinkle the demerara sugar and Balsamic vinegar over the top. Allow the onions to cook until softened and browned, stirring frequently, then remove from heat and set aside. Do not fry the onions until crispy, as you are aiming to retain a soft texture. Roll out the pastry on to an oven tray, so that you have a rectangular pastry base for the tart. In a bowl, mix the tomato passata and purée together. Spread the tomato base mix over the pastry, leaving a 5cm border around the edges. Next, spread the caramelised onions on top. Sprinkle the cheddar, halloumi and herbs on top of the onions and add some dried Italian herbs to season. Preheat the oven to Gas Mark 6, 200°C, fan 180°C and bake for 25-30 minutes until the pastry is browned at the edges and the halloumi cheese looks golden. Use the below pictures as a guide for when the savoury tart is ready.
This makes the most effortless evening meal and I love to serve it with a simple side salad and a good bottle of chilled white wine. The Mediterranean flavours work so well together and they are sure to bring sunshine to the plate at any time of the year. This could also be served as an extra dish at barbecues or sliced up to share at a drinks party. It can be served cold too, simply allow to cool after baking and store in the fridge.
The sweetness and tang of the caramelised onions adds to the enjoyment of this savoury tart and you can also add a range of your preferred toppings to give the recipe your own twist; try switching halloumi for mozzarella or smoked cheddar and add cooked meats or tuna, sundried tomatoes or olives...the list really is endless if you feel like creating a different version of this or if you want to adapt it to suit the preferences of your dinner guests.
If you like spicy food, try adding a pinch of chilli powder or chilli flakes to the tomato base sauce, or drizzle the tart with a fiery chilli oil when it is ready.
So, there you have it. An easy, tasty dish which has the wow factor without taking too much time to prepare, I just can't resist this and the only trouble is I find that my guests always want seconds when I serve this at dinner parties.
The beauty of the savoury tart is that it makes a striking dish on its own, so you don't need to go to the trouble of making complicated side dishes, the flavours speak for themselves so a simple salad, new potatoes or a dish of cous cous make this in to a substantial meal. Just keep the chilled drinks flowing and you have a summer party dish to remember here!
Do you have any recipes which you always rely on for an easy meal and would you like to try making this savoury tart? As always I cannot wait to hear your thoughts and thank you so much for reading this post.
Until next time,