This mouth-watering puff pastry tart is packed with loads of cheesy flavour and will disappear faster than you can make it!
Prep Time: 10 min
Cook Time: 25 min
Serves: 4
| Ingredients: |
|
| 8 | Eskort Cheese Mini Viennas, sliced |
| 1 roll | puff pastry, thawed |
| 1 tin | cream style sweetcorn |
| 150 g | white cheddar cheese, grated |
| ½ | small onion, finely diced |
| 1 | tomato, sliced |
|
| salt and pepper |
|
| fresh parsley, to garnish |
Method:
-
Pre-heat oven to 200°C.
-
Roll puff pastry out onto a floured surface, roll lightly to even out any creases or bumps, don’t press to hard or puff pastry will be too thin and won’t puff up during cooking.
-
Place pastry on a lightly greased baking tray.
-
About 1 cm from the edge, score a line all around the pastry sheet, don’t cut through the pastry.
-
Within the scored rectangle of pastry, spread the sweetcorn out, layer with onion, Vienna slices and slices of tomato on top.
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Season lightly with salt and pepper and sprinkle with the grated cheddar cheese.
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Place baking tray in oven and bake for 20-25 minutes until pastry is golden brown.
-
Remove from oven, allow to cool slightly and cut into squares to serve, garnish with parsley.
-
Serve tart slices on their own or with a fresh green salad.
