Pork & Apple Sausage, Beetroot & Goat’s Cheese Tart
28th September, 2022
46 Minutes
6 Persons
Sausages There’s something so scrumptiously comforting about sausages wrapped in crisp, puff pastry. Add to this crumbly goat’s cheese, caramelised onion chutney and cooked, sweet baby beetroots to make an mmm-inducing tart perfect for a buffet supper or filling lunch.
Ingredients:
| 1 packet of MOR Pork Sausages with Bramley Apple & Spinach | |
| 250g puff pastry | |
| 2 medium red onions, (300g) thickly sliced | |
| 2 cooked baby beetroots, coarsely grated | |
| 100g goat’s cheese | |
| 2 tbsp caramelised onion chutney | |
| 1 tbsp flour | |
| 1 tbsp rapeseed oil | |
| Basil leaves for garnish |
MOR Pork Sausages with Bramley Apple & Spinach nutritional information
36.6G
Fat
40.8G
Protein
19.8G
Sugars
666
Calories
37.2G
Carbs
Directions:
Heat the oven
Preheat the oven to 200°C.
Roll out the pastry
Sprinkle your work surface with flour and roll out the puff pastry into a 25cm x 24cm piece, trimming the edges with a sharp knife.
Prepare the pastry
Score a 2.5cm border from the edge of the pastry, then use a fork to prick all over the pastry on the inside of the border. Leave the pastry to rest in the refrigerator on a baking sheet covered in cling film.
Cook the sausages
While the pastry’s resting, cook the sausages as per pack instructions, until they are a lovely light golden brown.
Fry the onion
Gently fry the sliced onion in the rapeseed oil for 10 minutes until softened (but not browned).
Add the beetroot
Next add the grated beetroot to the softened onion and cook for a further 2 to 3 minutes.
Add the chutney
Take the pastry from the fridge, spread the chutney up to the border line, and top with the onion, beetroot mix and sausages.
Place in the oven
Place in the oven and cook for 18 to 20 minutes. When the pastry’s perfectly risen and golden brown, it’s ready to go.
Finish up
Using oven gloves, carefully turn the tart onto a serving plate. Crumble over the goat’s cheese and garnish with a few fresh basil leaves.
Serve
Slice into 6 pieces and there – you’re done! Tarts are easy when you don’t mind cheating a little on the pastry.
Chef's Tips
For a bigger bite, swap the goat’s cheese and basil for blue cheese and walnuts.
