Cheese and onion tart

you will need

375g pack ready-rolled puff pastry

4tbsp tomato chutney with red pepper - or your favourite chutney

1 medium onion, peeled and thinly sliced

100g (3½ oz) mature Cheddar

100g (3½ oz) Red Leicester or Double Gloucester cheese

12 cherry tomatoes, halved Salt and ground black pepper

A little milk,

optional Freshly chopped parsley, to garnish Heavy baking sheet
method

1. Set the oven to 220°C (425°F, gas mark 7). Carefully unroll the pastry on to a heavy baking sheet. With a sharp knife, mark a border about 2.5cm (1in) in from the edge all the way round.

2. Lightly mark the border for decoration. With a fork, prick inside the border, to keep the pastry flat while it cooks. Spread the chutney inside the border then strew the onion slices all over.

3. Cut the cheese into cubes and sprinkle them on the top, then tuck in the tomato halves. Season. Brush the pastry border with milk, if you like.

4. Bake the tart in the bottom half of the oven for about 35 mins. Cool for a few mins, then sprinkle with parsley. Cut into squares and serve warm with a mixed salad