Following on from my last post Smoky Sausage & Basil Meatballs. This is a recipe using the other half of that packet of sausages!
This recipe makes two tarts, each feeding four people. They are perfect for freezing and bringing out when you’re short of a dinner – or a fancy picnic! The sweet red onion is a perfect match for the light, crumbly Wensleydale. However, you can use cheddar. It will melt, rather than stay crumbly, so it will have more of a pizza feel to it.
Caramelised Red Onion, Sausage and Wensleydale Tart
- 1 sheet ready rolled puff pastry
- 6 sausages
- 5 red onions
- 1 tsp sugar
- 1 tbls balsamic vinegar
- 120 g Wensleydale cheese
- 1/2 tsp ground black pepper
- 3 basil leaves
- olive oil for frying
- Put the sausages into a large frying pan.
- Peel the onions and cut them in half. Cut each half into thin slices widthways, to create semicircles. Arrange the onions around the sausages in the pan and drizzle with a little olive oil.
- Fry the onions and sausages on a low heat for 15 minutes, turning the sausages regularly and moving the onions around.
- Heat the oven to 180 C or Gas 4
- Remove the sausages from the pan and place on a chopping board. Cut each sausage into approximately 10 pieces. Put the sausage pieces back in the pan, with the sugar and balsamic vinegar. Simmer for a further 3 minutes.
- Place the puff pastry sheet onto a large, greased baking tray. Cut the pastry in half lengthways and move the 2 halves a little apart from one another.
- Divide the onion and sausages between the two halves of pastry, spreading it evenly end to end. Leave a 5 cm gap around the the edge to allow the pastry to puff up.
- Bake in the oven for 30 minutes. Drizzle with a little olive oil and serve with rocket leaves.