Sweet Onion Tart

8 Propoints per serving

Sweet Onion Tart

Serves 4

  • Shortcrust Pastry
  • 1kg Onions
  • 1tsp Thyme
  • 2 Eggs
  • 150ml Milk
  • 2tsp French Mustard
  1. Use pastry to line tin and blind bake.
  2. Stir-fry onions and thyme for 2 minutes. Season.
  3. Cover with baking paper tucked down the sides to seal and sweat for 20 minutes. Stir occasionally.
  4. Beat the eggs with the milk, mustard and season
  5. Spoon the onions into pastry case and pour over the egg mixture and bake for 20 minutes.

Cherry Tomato Tarte Tatin

5 ProPoints per serving

Cherry Tomato Tarte TatinIMG_1099

Serves 4

  • 575g Cherry Tomatoes (Halved)
  • ½ tsp Caster Sugar
  • 1 tsp Thyme
  • 180g Puff Pastry


  1. Preheat the oven to gas mark 7 (220c). Spray the base and sides of a 20cm round baking tin with cooking spray
  2. Arrange the tomatoes over the base of the tin cut sides facing upwards.
  3. Spray with the cooking spray and sprinkle with the sugar and thyme. Season.
  4. Trim the pastry to fit the tin, Lay the pastry over the tomatoes and tuck in the edges down the side of the tin.
  5. Bake for 20 minutes
  6. Turn the tart onto a plate and cook for another 5 minutes

Almond Slices

5 Propoints per Serving

Almond SliceAlmond Slices

Serves 16

  • 225g Shortcrust Pastry
  • 4tbsp Raspberry Jam
  • 4 Egg Whites
  • 175g Caster Sugar
  • 175g Ground Almonds
  • 2 Drops Almond Essence
  • 75g Flaked Almonds
  1. Preheat the oven to Gas Mark 4 (180c). Grease a shallow pan
  2. Roll out the pastry and line the base and the sides of the tin.
  3. Spread the jam over the pastry
  4. Whisk the egg whites until they form stiff peaks
  5. Fold in the ground almond, sugar and almond extract.
  6. Spoon into the tin, then spread over the pastry
  7. Sprinkle over the flaked almonds
  8. Bake for 30-35 minutes

Savoury Tarte Tatin

6 ProPoints (248 Calories)

Savoury Tarte TatinSavoury Tart Tatin

Serves 4

  • 175g Courgette
  • 1 Red Onion
  • 225g Mushroom
  • 1 Garlic Clove
  • 1 tsp Rosemary
  • 1 tbsp Olive Oil
  • 1 tsp Balsamic Vinegar
  • 175g Tomatoes
  • 175g Puff Pastry
  1. Preheat the oven to gas mark 6 (200c)
  2. Mix together the courgettes, red onion, mushrooms, garlic, rosemary, olive oil, balsamic vinegar and season. Roast for 15 minutes.
  3. Remove the vegetables and arrange over a frying pan or cake tin
  4. Roll out the pastry and make a 23cm circle. Lay over the vegetables tucking in the edges
  5. Bake for 20 minutes. Turn onto a plate before serving.