Caramelised Onion & Feta Tart

15 minutes + 1 hour 50 minutes Serves 4

Ingredients

  • 100g butter
  • 8 large onions, peeled and finely sliced
  • Salt to taste
  • Pepper to taste
  • 400g short crust pastry
  • 5 Tbsp white wine vinegar
  • 2 Tbsp brown sugar
  • 2 Tbsp Dijon mustard
  • 200g feta, sliced
  • 1 Tbsp fresh thyme, chopped
  • 2 Tbsp grated Parmesan
  • Salad:
  • 50g salad greens
  • 1 small red onion, sliced thinly
  • ½ carrot, grated
  • ¼ capsicum, sliced thinly
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How to Use Leftover Pastry

Method

Melt butter in a saucepan, add onions and season with salt and pepper. Coat onions in butter, reduce heat, put lid on pan and cook for at least 1 hour until onions are golden and very soft. Stir occasionally to prevent onions from sticking.

Preheat oven to 200C. Roll out pastry on a floured surface. Line a lightly greased 24cm tart tin with pastry leaving a 5cm overhang around the sides. Line pastry with foil and baking beans or rice and blind bake for 20 minutes. Remove baking weights and bake for a further 10 minutes until pastry is a pale sandy colour. Remove from oven, trim excess pastry with a serrated knife. Reduce oven to 180C.

When onions are soft and fragrant, add vinegar, sugar and mustard, increase heat and stir occasionally until vinegar has evaporated and sugar has dissolved. Check seasoning. Transfer onions to the tart case. Lay feta over onions, then scatter with thyme and Parmesan.

Bake for 15 to 20 minutes, until the pastry is golden and the feta has some colour to it.

Meanwhile, toss salad ingredients together. Serve with the tart.

By Brett McGregor

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