Recipes

Caramelised onion and smoked salmon tarts

May 05 08:26am

Prep Time	Cook Time	Serves
15 minutes	25 minutes	6

Ingredients

3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1 tablespoon olive oil
2 large red onions, halved, thinly sliced
1 clove garlic, crushed
1 tablespoon bottled balsamic dressing
1 tablespoon brown sugar
100g mixed green lettuce leaves
1 avocado, cut into 1 1/2 cm cubes
2 x 200g packets smoked salmon, cut into 2cm wide strips
2 tablespoons drained capers, coarsely chopped
Salt and pepper, to taste
Extra 1/3 cup bottled balsamic dressing

Method

Cut 6 x 14cm circles from pastry sheets using an upturned saucer as a guide. Place two at a time on an oven tray lined with baking tray. Prick all over with a fork. Brush with egg.
Cook in a hot oven (200C) for 7 to 8 minutes or until puffed and golden. Remove and place a clean tea-towel over top. Lightly press down to flatten pastry. Set aside to cool. Repeat with remaining pastry.
Heat oil in a large frying pan. Add onions and garlic, cook, stirring occasionally, over medium heat, for about 5 minutes or until soft. Add dressing and sugar. Cook over high heat for about 1 minute or until caramelised. Set aside.
Combine lettuce, avocado, smoked salmon and capers in a bowl. Season with salt and pepper. Add extra dressing, toss well.
To serve, divide caramelised onions over pastry circles. Top with smoked salmon salad.
Tip. Caramelised onions can be made up to two days ahead. Store in refrigerator. Reheat before placing on tarts. Tarts are best assembled just before serving.

By New Idea Food Director Barbara Northwood

1 Comments Report Abuse

1. alisonwilliscroft - May 05 09:58am

These are absolutely devine AND so easy to make. My husband and I stumbled across them in a magazine almost two years ago and they have become a family favourite making their way to our table at least once a month!! We shared the recipe with friends who entered them into a friendly family "cook off"

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