Red Pepper and Walnut Tart
an easy tart, with lots of possible toppings
Servings: 4 people
Calories: 689kcal
Cost: 52p
Equipment
- small sharp knife
- chopping board
- baking tray
- mixing bowl
- large mixing spoon
Ingredients
Tart
- 250 g puff pastry £1/500g, 50p
- 125 g soft cheese value, 74p/300g, 25p
- 2 red peppers from a jar, £1.45/480g, 72p
- 50 g walnuts £1.79/150g, 60p
- black pepper
- fresh or dried herbs
Winter Coleslaw
- 200 g white cabbage
- 200 g red cabbage
- 1 stick celery
- ¼ red onion sliced into crescents
Dressing
- 4 tblsp mayonnaise
- 4 tblsp thick Greek yogurt
- 1 tsp Dijon mustard
- ¼ tsp black pepper
- 1 tsp dark brown sugar
Metric - US Customary
Instructions
Tart
- Roll the pastry out really thin
- Put the pastry on a baking tray
- Spread the soft cheese all over the pastry, gong right up to the edges
- Chop the red peppers up small and sprinkle over the pastry
- Chop the walnuts and sprinkle those over the peppers
- Ground over some black pepper and a good pinch of dried herbs. I used parsley
- Cook in the oven at 180°C Fan / 200° / Gas Mark 6 for about 30 minutes until the pastry is golden and puffed
- Click here to start a 30 minute timer
Coleslaw
- Chop the vegetables up small. Use a processor if you have one, it's much faster
- Mix the dressing ingredients together
- Mix the vegetables and dressing together
- Serve it all straight away
Notes
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Calories: 689kcal | Carbohydrates: 44g | Protein: 11g | Fat: 54g | Saturated Fat: 15g | Cholesterol: 41mg | Sodium: 398mg | Potassium: 504mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2935IU | Vitamin C: 124mg | Calcium: 100mg | Iron: 3mg
