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Caramelised Onion & Feta Tarts

By Food Magazine
30 minutes + 20 minutes
Serves 24

Ingredients

  • 3 sheets Savoury Pastry, thawed
  • ½ cup Caramelised Onion Chutney
  • 80g feta, crumbled
  • 4 eggs
  • ¼ cup cream
  • 2 Tbsp finely chopped spring onion
  • Freshly ground black pepper
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Method

Preheat the oven to 200ºC. Spray 2 x 12-hole mini muffin pans with oil.

Use a 5cm cutter to cut 24 rounds from the pastry. Press the pastry rounds into the prepared pans.

Place a small spoonful of the caramelised onion chutney in the bottom of each pastry case. Top with a little of the feta.

Whisk the eggs, cream and black pepper together in a bowl until well combined. Transfer the mixture to a jug. Pour the egg mixture evenly into the tarts, filling each to just below the top of the pastry.

Top each tart with a little chopped spring onion. Bake for 15-20 minutes in the preheated oven, or until the pastry is golden. Leave the tarts to cool for a few minutes before transferring them to cooling racks.

Tip: You can use your favourite onion marmalade or fruit chutney in place of caramelised onion chutney.

You could also use puff pastry for these tarts – roll it a bit thinner if necessary.

Tips

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How to Have Fun with Leftover Pastry

30 minutes + 20 minutes
Serves 24

Ingredients

  • 3 sheets Savoury Pastry, thawed
  • ½ cup Caramelised Onion Chutney
  • 80g feta, crumbled
  • 4 eggs
  • ¼ cup cream
  • 2 Tbsp finely chopped spring onion
  • Freshly ground black pepper
Buy these ingredients now

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