Onion and Feta Cheese Tart
This recipe isn't fiddly--it's simple, impressive, and delicious. The combination of caramelized onions and feta is classic, especially combined with puff pastry. It makes a perfect accompaniment to a crisp green salad.
Ingredients
- 2 tablespoons olive oil
- 2 pounds 4 ounces onions, finely sliced
- 1 tablespoon soft brown sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1 (13-ounce)packet puff pastry
- 1/2 cup finely grated Parmesan cheese
- 5 1/2 ounces feta cheese, crumbled
- 2 tablespoons oregano leaves
Instructions
- Place the olive oil and onions in a saucepan over medium heat and cook for 20 minutes, stirring occasionally. Add the sugar, balsamic vinegar, salt, and pepper.
- Cook the mixture for another 5 minutes, or until the onions are soft and caramelized. Remove from the heat and set aside to cool.
- Preheat the oven to 425°F (220°C).
- Roll out the pastry to an 8-x-16-inch rectangle on a lightly floured surface. Trim the edges with a sharp knife and place on a baking tray lined with parchment paper. Score a 1/4 inch border around the edge of the pastry, taking care not to cut all the way through to the bottom. Prick the pastry with a fork and sprinkle the Parmesan cheese within the scored edges.
- Place the onion on top of the pastry base, again within the scored edges. Bake in the oven for 20 to 25 minutes, or until the pastry is puffed and golden brown. Remove from the oven and sprinkle with the feta cheese and oregano leaves.
- Serve warm with a crispy salad.
Notes
How do I make caramelized onions without burning them?
First of all, take your time. Onions have to be cooked low and slow for at least 30 minutes to be properly caramelized. Don't be tempted to turn up the heat to get it going faster--you'll regret it. You need to cook them for a long time so the moisture evaporates and the sugars from the onions start to caramelize, this happens slowly so just keep at it.How to make smaller or individual tarts
This tart makes a lovely lunch but it also makes a nice appetizer. If you prefer the look of small tarts to slices of a big one, you can adjust this to make individual tarts by cutting the pastry into squares. Proceed in the same way by scoring and filling, but cut back the baking time by 10 minutes.Do these tarts travel well?
Extremely! But if you're going to be traveling with your tart, you can wait to garnish with the cheese and oregano until serving, if you please.Nutrition
Serving: 1portion | Calories: 681kcal | Carbohydrates: 58g | Protein: 15g | Fat: 44g | Saturated Fat: 14g | Monounsaturated Fat: 23g | Cholesterol: 30mg | Sodium: 1017mg | Fiber: 5g | Sugar: 12g