Temptation Tart

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 4 tablespoons olive oil
• 750 g onions, sliced thinly
• 500 g morello cherries in syrup
• 100 ml red wine
• 1/2 teaspoon ground cinnamon
• 2 bay leaves
• 2 tablespoons soft brown sugar
• 350 g quorn pieces, pieces chicken style
• 250 g frozen puff pastry
• 1 egg, beaten

Recipe

• 1 heat half the oil in a sauce pan and saute the onions until brown but not burned.
• 2 drain cherries and reserve the juice. add 100ml of the juice to the onions along with the wine, cinnamon and bay leaves. gently simmer without stirring for 1 1/2 hours or until the liquid has evaporated.
• 3 place in a tupperware box and allow to cool with the lid off. place a folded up sheet of kitchen towel on top and then the lid. refrigerate overnight.
• 4 for the tart (day of serving).
• 5 fry the quorn in the remaining 2 tbsp oil until golden (this can also be done the day before).
• 6 roll out the pastry to 25 x 30 cm. and placed on an oiled baking sheet. pinch the corners together to make a "tray" shaped pastry.
• 7 remove the bay leaves from the onion marmalade. spread 1/3 of the marmalade over your pastry base, leaving a 2.5cm border.
• 8 sprinkle over the equorn and cover with the rest of the marmalade.
• 9 arrange the cherries on top of the tart and brush the whole tart with the egg. bake for 25 minutes until pastry is crispy and golden.