It’s Tasty & Good For You

Quorn can be used just a you would meat and is great in shepherd pies, stir fry and casseroles but why not try the recipe below for something a bit more special.

Upside-down Caramelised Red Onion and Quorn Tart

   100g/4oz             Quorn pieces

   50g/2oz               Butter

   25g/1oz               Chopped Onion

   1                          Garlic Clove, crushed

   15ml/1tbsp           Red Wine

   50g/2oz               Sun Dried Tomatoes (in Oil) - coarsely chopped

   4                          Small Red Onions - cut into 2cm 3/4" slices

   25g/1oz               Sugar

   5ml/1 level tsp    Dried Oregano

   225g/8oz             Frozen Puff Pastry (defrosted)

   Salt and Ground Black Pepper

1. Melt half of the butter in a pan and saute the chopped onion, garlic and Quorn pieces, until the onion softens and the Quorn pieces turn golden brown. Add the red wine and chopped tomatoes. Season with salt and pepper. Remove from heat and leave to marinade.

2. In a frying pan melt the remaining butter, place the red onions in the pan, sprinkle over the sugar and season with salt and pepper.

3. Pour in enough cold water to barely cover the onions. Bring to the boil and simmer for 25-30 minutes or until the onions are tender and the water has evaporated to leave a caramel-coloured glaze.

Caution: Ensure onions do not burn. Towards the end of cooling time sprinkle on the oregano.

4. Place the Quorn pieces and sun dried tomatoes in the bottom of a loose bottomed flan case.

Arrange the onion slices on top of this (like an apple flan) overlapping the slices. Season with salt and pepper.

5. Roll out the pastry (thinly) and cut a circle larger than the size of the flan case/tin. Place over the onions, tucking the edges of the pastry underneath. Chill until required.

6. Glaze the pastry top with milk or egg and bake for 20-25 minutes or until the pastry is crisp and golden at 200 degrees ©/gas mark 6.

7. Turn on to a plate so the pastry is now at the bottom.

Serve in slices with a mixed green salad and salsa.

Serving Idea – This recipe could be made in individual tartlet times - the amount used should then be halved.

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