4 onions, finely sliced, 2 tbsp olive oil, 375 g pack ready-rolled puff pastry, 3 tbsp cranberry sauce, 75 g blue cheese
For the salad: 2 Little Gem lettuces, leaves separated, 1 pear, cored and thinly sliced, 2 tbsp salad dressing
Heat oven to 2
00C/180C fan/gas 6.
In a non-stick frying pan, cook the onions in the olive oil with some seasoning for 12-15 mins until golden and soft.
Lay the pastry on a parchment-lined baking sheet. Spread over the cranberry sauce, leaving a small border. Scatter over the onions.
Bake for 20-25 mins, sprinkling with cheese halfway through.
Toss the lettuce leaves and pear with the dressing and serve alongside the tart.
Heat oven to 2
00C/180C fan/gas 6.In a non-stick frying pan, cook the onions in the olive oil with some seasoning for 12-15 mins until golden and soft.
Lay the pastry on a parchment-lined baking sheet. Spread over the cranberry sauce, leaving a small border. Scatter over the onions.
Bake for 20-25 mins, sprinkling with cheese halfway through.
Toss the lettuce leaves and pear with the dressing and serve alongside the tart.
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