Tomato, red onion and halloumi pizza-style tart

Tomato, red onion and halloumi pizza-style tart recipe

4 ratings

Featuring a tangy tomato base, and topped with sticky red onions, olives and gooey halloumi, this delicious tart recipe is perfect if you’re craving pizza but want to try something new. Serve with a crisp side salad for a leisurely weekend lunch or supper. See method

  • Serves 6
  • 20 mins to prepare and 40 mins to cook
  • 497 calories / serving
  • Freezable

Ingredients

  • 4 tbsp Filippo Berio extra virgin olive oil
  • 2 Tesco red onions, peeled halved and thinly sliced
  • 2 cloves Tesco garlic, peeled and crushed
  • 1 tbsp granulated sugar
  • 1 tbsp Aspall red wine vinegar
  • 1 x 400g can Napolina chopped tomatoes
  • 2 tbsp Tesco tomato purée
  • 375g (121⁄2oz) Jus Rol Puff Pastry
  • 9 Tesco vine ripened tomatoes, thinly sliced
  • 75g (3oz) Tesco pitted black olives
  • 250g (8oz) Tesco halloumi cheese, roughly torn

To serve

  • handful Tesco wild rocket

Each serving contains

  • Energy

    2070kj
    497kcal
    25%
  • Fat

    35g 49%
  • Saturates

    16g 79%
  • Sugars

    10g 11%
  • Salt

    2.1g 36%

of the reference intake
Carbohydrate 33.5g Protein 14.8g Fibre 3.8g

Method

  1. Heat 2 tbsp of the olive oil in a pan and add the onions and garlic, cook over a low heat until softened but not browned. This will take about 10 minutes. Add the granulated sugar and vinegar and cook for 2 minutes over a high heat.
  2. Stir in the chopped tomatoes, along with the tomato purée and chilli flakes. Season and cook until the liquid reduces to a thick, spreadable consistency.
  3. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Unroll the pastry and place on a large nonstick baking sheet. Spread the tomato and onion mixture over the pastry to within 1cm (½in) of the border. Top with the sliced tomatoes, olives and torn halloumi. Drizzle with remaining olive oil and bake for 25 minutes until the pastry edges are well-puffed and golden.
  4. Scatter the top with the salad or fresh basil leaves and serve.

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