Admittedly, this isn't our most glamourous looking recipe (and for some reason all our snaps came out with a pink hue!) HOWEVER, it is a totally delicious, utterly easy and cost effective meal for six hungry sunbathers! Good feedback means that this tender tart is to stay!
320g puff pastry - 6 pork sausages - 10 tenderstem - 1 onion - 2 garlic cloves - chilli flakes - fennel seeds
Sweat off the finely sliced onion and garlic in a knob of butter with a pinch of salt and pepper, so that it's just soft but not browned.
Thinly roll out the puff pasty, and cover in the onion mix - there will be gaps, but this is fine as you don't end up with a stodgy tart!
Cut the tenderstem in half and place flesh down on the tart, then remove the sausage meat from the sausages and also place on the tart.
Sprinkle on fennel seeds and chilli flakes - as much or as little as you prefer, we like ours spicy, with lots of aniseed taste.
Drizzle olive oil over the top and season to taste. Cook for around 20 minutes at 200c, until crispy and golden.