Seafood Marinara Tart
- 400g signature range puff pastry
- 1/2 red onion, finely chopped
- 2 Tbsp chopped parsley
- 1 tsp thyme leaves, chopped
- 4 homebrand eggs, beaten
- 150 ml homebrand cream
- 500g seafood marinara mix
Preheat oven to 200°C
Roll out the pastry on a floured surface and line a 28cm diameter tart tin.
Put the remaining ingredients into a mixing bowl. Season with salt and pepper.
Pour into the pastry lined tart tin making sure that everything is evenly distributed.
Place in the oven and bake for 30-40 minutes or until the pastry is well cooked and the filling set, browned and puffed up.
Remove from the oven and serve in wedges.
When cooking flaky pastry, make sure you cook it thoroughly so it rises into crisp layers and you avoid greasy layers of undercooked pastry.