Boursin, Turkey and Cranberry Tarts, with Little Gem and Grape Salad (serves 2)
1 tbsp olive oil
1 red onion, sliced
¼ tsp mixed herbs
¼ tsp sugar
400g Boursin cuisine garlic and herb
250g leftover roast turkey or chicken, diced
50g cranberry sauce
Salt and pepper to taste
1 sheet ready rolled puff pastry
1 little gem
80g red grapes, halved
1) Preheat the oven to 200C. Line a baking tray with greaseproof paper. Cut the sheet of ready rolled puff pastry in half. On each half, fold borders around the edges, and prick the middle several times with a fork. Place these tarts onto the lined tray
2) Fry the onion with the oil and the sugar and mixed herbs for 8 minutes, stirring occasionally. Mix the boursin, roast meat, cranberry sauce and salt and pepper until well combined. Portion the topping evenly on both tarts. Bake in the oven for 25 minutes.
3) Mix together the little gem and grapes. Remove the tarts from the oven, transfer tarts to plates, and top with the salad. Serve!