Ingredients

20g local unsalted butter, plus extra for greasing
250g Jersey Royal potatoes
1 red onion, finely sliced
2 tsp sunflower oil
2 tbsp balsamic vinegar
1 tomato, sliced into 6
2 Coop British apples, peeled, cored and sliced
375g pack Coop ready rolled puff pastry
Coop mixed leaf salad (optional)

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6

2. Grease 6 holes of a muffin tin

3. Add the potatoes to a pan of boiling water and simmer for 10 mins until just tender

4. Drain and set aside until cool enough to handle

5. Remove the skins, thinly slice and arrange, overlapping, in the base of the muffin holes

6. Fry the onion in the butter and oil for 5 mins over a low heat, stirring often, until lightly browned

7. Add the vinegar and simmer for 2 mins until almost evaporated

8. Divide the onion mixture between the tins, add a slice of tomato, then arrange the apple slices on top

9. Roll out the pastry so it’s slightly thinner

10. Cut out 6 rounds, about 1cm wider than the muffin holes

11. Put one round on top of each tart and tuck the edges down around the apple

12. Bake for 20 mins, or until golden and puffed up

13. Put a tray on top of the tarts and flip, then serve potato side up with the salad, if using