Meat-Free sausage tart

Ingredients

For the pastry: 

• 500g plain flour
• 1 teaspoon salt
• 250ml ice-cold water
• 25ml white vinegar
• 50g butter, melted
• 400g unsalted butter, chilled

For the filling: 

• 6 Rudd’s Meat-Free Sausages
• Walnuts
• Caramelised red onion jam

Directions

1. For the pastry, sieve the flour and salt into a large bowl. Make a well in the middle and pour in the water, vinegar and melted butter and mix until a soft dough is formed. Roll into a ball and cut a cross in the top. Wrap in clingfilm, then refrigerate for two hours.
2. On a floured surface, flatten and roll out the four edges of the dough to make a square. These should be big enough to fold over the butter.
3. Place the butter between two sheets of parchment paper. Flatten out the chilled butter with a rolling pin until it is slightly softened but still firm. Lay the butter diagonally on top of the dough. Wrap the dough around the butter to enclose it completely. Allow it to rest for 30 minutes in the fridge.
4. Flour the work surface again and roll the pastry out in one direction to a 40cm x 30cm rectangle. Fold the bottom of the pastry one third onto the pastry and the top a third down to make three layers. Rotate the pastry 90 degrees to the right.  Roll it out again into a rectangle. Fold in the pastry as before to make three layers.  This is called the first turn.
5. Wrap the pastry in clingfilm. Allow to rest in the fridge for 30 minutes. 
6. Repeat this method four more times, allowing to rest in the fridge between each turn. Wrap and refrigerate overnight.
7. For the tart, roll out your puff pastry onto a sheet of baking paper
8. Apply 6 dollops of caramelised red onion jam onto puff pastry and spread evenly
9. Place 6 Rudd’s Meat-Free Sausages onto the onion jam and cook for 15 minutes at 180 degrees or until golden brown
10. Toss on some toasted walnuts and enjoy.

Recipe courtesy of Rudd's

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