Puff pastry tarts with caramelised onions, pickled red peppers, spicy tomato chutney and walnuts, a delightful vegetarian appetizer that looks fancy enough for any great party.
With the festive season almost knocking at the door, appetizers are more popular than ever. So much to celebrate, but also so much to prepare. If you want something different, but you won’t compromise on taste, these tarts are just for you. Such a lovely combination of textures and tastes. I love the delicate flakiness of the puff pastry and the good crunch you get from the walnuts. And then, there is the sharp, yet sweet taste of the tomato chutney that works fantastically well with the pickled red peppers. A winning combination, that’s for sure. Not to mention the caramelised onions that bring so much flavour. All the ingredients listed can easily be found in any supermarket, which is a plus.
l do love puff pastry. It works wonders with both sweet or savoury goodies. My Cremeschnitte or Cream Slices is one dessert l can never have enough of, and it uses the same fabulous puff pastry as a base. Puff pastry can be made at home too, but l guess it’s so convenient to grab the ready-made version and get on with your stuff. I am sure the homemade one tastes a lot better, unfortunately l’ve never got to give it a try. This surely is on my to-do list, maybe one of the New Years Resolutions?
Caramelised onion and pickled red pepper puff pastry tarts
- 1 ready-rolled puff pastry
- 1 large onion
- 6 tbsp spicy tomato chutney
- 2 pickled red peppers
- 1/4 cup halved walnuts
- 1 tbsp vegetable oil
- 1/4 tsp salt
- 1 tsp muscovado sugar
- rocket salad and grated cheese to garnish
- Start by making the caramelised onions.
- Peel and cut the onion in long strips, heat up the oil in a frying pan, then add the onions, sugar and salt and leave to fry until ir softens and becomes golden brown.
- Preheat the oven to 180 degrees C.
- Roll out the puff pastry and cut it in large reclangles, l ended up with 8, but you can choose any other shape you like.
- Spread the tomato chutney on each rectangle, leaving about 1cm towards the edge, so that it does not leak onto the baking tray while in the oven.
- Cut the pickled red peppers in long strips, then arrange them on top of the chutney, together with the caramelised onions.
- Bake for about 20 minutes until the puff pastrg is golden and the bottom is baked well.
- Spread the halved walnuts, grated cheese and rocket salad over the tarts.
- Serve warm or cold.