It’s important to rest your puff pastry at room temperature before unrolling it, to prevent cracking – check packet instructions for the recommended time, it’s usually about 10min.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Cal/Serv:
463
Ingredients
320g
sheet ready rolled puff pastry, at room temperature
1
medium egg, beaten, to brush
1tsp.
olive oil
8
chipolatas
25g
butter
350g
small red onions, each cut into 6 wedges through the root
75ml
port or red wine
1tsp.
fresh thyme leaves, plus 4 whole sprigs
1Tbsp.
light brown soft sugar
100g
baby plum or cherry tomatoes
Directions
Step 1Unroll pastry and, using a 20.5cm springform tin as a guide, cut a rough circle slightly larger than the tin (rolling pastry out a little more, if needed, first). Slide on to a baking sheet, brush lightly with the egg, prick all over with a fork and chill until needed. Line tin with a double layer of baking parchment, so it covers the base and comes up the sides.
Step 2Heat the oil in a large, preferably non-stick, frying pan over medium heat, add the chipolatas and brown all over. Remove to a plate. Preheat oven to 200°C (180°C fan) mark 6.
Step 3Add the butter to the frying pan and melt. Reduce heat to low and arrange onion wedges in a single layer in the pan, cut-sides down. Cook gently for 10-12min until onions are starting to caramelise on the underside. Add the port/red wine, thyme leaves, sugar and plenty of seasoning. Increase heat to medium-high and bubble for 3-4min, until alcohol is well reduced, then remove from heat.
Step 4Arrange the thyme sprigs and sausages in the bottom of the lined tin, then add the tomatoes. Arrange the onion wedges over and in between the sausages, then spoon over the juices from the pan. Lay the pastry circle over the sausages and onions, and tuck the edges down into the tin. Brush the top of pastry lightly with more egg. Cook in oven for 25-30min, or until puffed and golden.
Step 5Remove from the oven and leave to cool for 5min. Carefully unclip tin and invert tart on to a large serving plate or board. Serve in slices.
FREEZE AHEAD Prepare to end of step 4. Cool completely in tin, wrap well, then freeze for up to 1 month. Defrost in fridge overnight, unwrap and reheat in an oven preheated to 200°C (180°C fan) mark 6 for 20min, until piping hot. Complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
