Wensleydale and apple tart with salad
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Debby Lewis-Harrison
Wensleydale and apple tart with salad
Fennel adds a sweet aniseed note to this tart, and a raw crunch to the salad. Substitute the Wensleydale with any hard cheese if you wish
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
598Kcal
Fat
35gr
Saturates
17gr
Carbs
55gr
Sugars
19gr
Fibre
7gr
Protein
13gr
Salt
1.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- ½ x 500g block of puff pastry*
- 2 tsp olive oil
- 1 fennel bulb
- 1 small red onion, thinly sliced
- 1 red apple, cored and thinly sliced
- 50g caramelised onion chutney
- 40g Wensleydale*, crumbled
- 1 tbsp lemon juice
- 30g wild rocket
Step by step
Waste not
The mild lactic flavour of Wensleydale means it can often be used as a replacement for feta cheese; like feta it doesn’t fully melt when heated.
- Preheat the oven to 220°C, fan 200°C, gas 7, with a baking sheet inside to get hot. Remove the pastry from the fridge, to make it easier to roll out; you can freeze the second half of the block for another recipe.
- Heat 1 teaspoon of oil in a large frying pan. Set aside a quarter of the fennel (plus any fronds). Slice the rest fairly thinly; add to the pan with the red onion and a pinch of salt. Fry on a high heat, stirring, for 4-5 minutes until softened and golden. Remove from the heat.
- Roll out the pastry to roughly a 23cm square, between 2 sheets of baking paper. Discard the top layer and score a narrow border all around the edge of the pastry then thinly spread the chutney within the border. Stir the apple into the fennel and onion then pile this mixture onto the tart. Scatter the cheese on top then slide the tart onto the hot tray on the paper. Bake for 15 minutes or until crisp and golden.
- Meanwhile, very thinly slice the remaining fennel and toss with the lemon juice, 1 teaspoon of olive oil, the rocket and seasoning.
- Scatter the fennel fronds over the tart then slice it into two or four pieces. Serve half the tart per person, with the fennel and rocket salad on the side. *Use vegetarian cheese and/or gluten-free pastry if required.
