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Ploughman's tart recipe

Ploughman's tart recipe

14 ratings

Channel all the flavours of a classic Ploughman's lunch with this easy vegetarian tart recipe, made with shop-bought puff pastry to save time. Top the flaky pastry base with sautéed onions and Cheddar cheese, bake until golden and finish with fresh apple slices and tangy piccalilli. This simple tart recipe is great for weekend lunches or speedy dinners, and can even be packed into a picnic hamper. See method

  • Serves 6
  • 15 mins to prepare and 20 mins to cook
  • 364 calories / serving
  • Vegetarian


  • 375g pack ready-rolled light puff pastry
  • 1 tbsp olive oil
  • 1 large red onion, thinly sliced
  • 1½ tsp clear honey
  • 1 tsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 100g extra mature Cheddar, thinly sliced
  • handful watercress
  • 1 small Cox apple, cored and thinly sliced
  • piccalilli, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    9g 47%
  • Sugars

    6g 7%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 38.1g Protein 9.5g Fibre 2.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry, keeping it on the paper, then place on a large baking sheet. Score a border about 2.5cm from the edges, taking care not to cut all the way through. Prick inside the border all over with a fork, then bake for 15 mins.
  2. Meanwhile, heat the oil in a pan over a medium heat and add all but a few slices of the onion. Add ½ tsp honey; season and fry gently for 6-8 mins until soft. Stir in the mustard; set aside. In a bowl, mix the vinegar, 1 tbsp water and the remaining honey with a pinch of salt. Add the reserved onion; set aside.
  3. Press down the pastry base with the back of a spoon, then cover the base with sautéed onions; scatter over three- quarters of the cheese. Bake for 5 mins, then transfer to a serving board. Arrange the watercress, remaining cheese and the apple over the top. Drain the pickled onion and scatter over the top. Serve with the piccalilli, if using.

Tip: For a shortcut, spoon red onion chutney over the base instead of the onions and bake as per step 3.

See more Vegetarian recipes

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