HECK Sausage Caramelised Port Red Onions & Goats Cheese Tart

Serves 10


One pack HECK Family Favourite Chipolatas

370g ready rolled puff pastry (Or gluten-free puff pastry)

100g goats cheese (cut into 10 discs)

1 egg beaten

5 sage leaves sliced

For the Port Onions

3 red onions sliced

20ml olive oil

30g butter

150ml port

65ml balsamic vinegar

40g Muscovado sugar

1 sprig of thyme

1 bay leaf


Grill the chipolatas for 10-12minutes, until they are cooked and place to one side.

For the onions heat the butter & oil in a saucepan, add the sliced red onions & cook on a low heat for 15 minutes; then add the sugar, port, thyme, bay leaf & balsamic vinegar and cook on a low heat until all the onions have reduced down and have become sticky (this will take about 20 minutes but may vary); then remove from the heat and allow to cool.

As the onions are cooling, lay the pastry out and cut into 10 even-sized rectangles.

On each of the puff pastry rectangles mark a 1cm border from the edge of the pastry using a sharp knife.

Now place a tablespoon of the onion mix into the middle of each making sure not to go over the border.

Slice each of the sausages into 5 and evenly place them over the onions.

Place a goats cheese disc in the middle of each and lightly egg wash all of the borders. Pop them onto a lined baking tray and place them into a pre-heated oven at 220C (or 200C fan) for 12-15 minutes.

Remove them from the oven and garnish with sliced fresh sage.

Any leftover caramelised onion with keep and will work well with a cheese board.

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