Recipes
Caramelised onion and smoked salmon tarts
| 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.
1 Comments
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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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