Tomato, red onion and halloumi pizza-style tart recipe

Name: Tomato, red onion and halloumi pizza-style tart
Yield: Serves 6
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; handful Tesco wild rocket

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
Vegetarian

Shop your ingredients

Filippo Berio Extra Virgin Olive Oil 250Ml
4 tbsp Filippo Berio extra virgin olive oil
£4.00
£16.00/litre
Tesco Red Onions 3Pack Minimum
2 Tesco red onions, peeled halved and thinly sliced
£1.00
£0.33/each
Tesco Large Garlic
2 cloves Tesco garlic, peeled and crushed
£0.50
£0.50/each
Trade Aid Uk Granulated Sugar 500G
1 tbsp granulated sugar
£1.00
£2.00/kg
Tesco Red Wine Vinegar 350Ml
1 tbsp Aspall red wine vinegar
£1.55
£4.43/litre
Napolina Chopped Tomatoes 400G
1 x 400g can Napolina chopped tomatoes
£1.05
£2.62/kg
Tesco Tomato Puree 200G
Aldi Price Match
2 tbsp Tesco tomato purée
£0.59
£2.95/kg
Tesco Ready Rolled Puff Pastry 320G
Aldi Price Match
375g (121⁄2oz) Jus Rol Puff Pastry
£0.99
£3.09/kg
Tesco Sweet Vine Ripened Tomatoes 255G
9 Tesco vine ripened tomatoes, thinly sliced
£1.25
£4.90/kg
Tesco Pitted Black Olives 330G
75g (3oz) Tesco pitted black olives
£1.10
£6.75/kg DR.WT
Tesco Halloumi 225G
Aldi Price Match
250g (8oz) Tesco halloumi cheese, roughly torn
£1.99
£8.84/kg
Tesco Wild Rocket 60G
handful Tesco wild rocket
£1.00
£16.67/kg

Method

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.
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.
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.
Scatter the top with the salad or fresh basil leaves and serve.