My friends, Emily and Tim had given me a Bill Granger cookbook (Best of Bill The Ultimate Collection of Bill Granger’s recipes) for a present a few years back and I have been drooling over this tart recipe ever since. I finally got around to making it this week and I am so glad that I did as the combination worked a treat and it was full of flavour! I modified the recipe from the original as I wanted to use rocket plus I also wanted the feta to be slightly melted as opposed to the version in the book, where you top the tart with feta after taking it out of the oven.
I know that the option of ‘Meatless Monday’ is popular these days and I try to stick to that as a plan each week by having a vegetarian or vegan option to start the nights of the working week off. This was a perfect choice for that.
I was surprised how filling the tart is as it doesn’t have a lot of bulk to it, but it was very satisfying.
Brisvegas is doing this thing where it is a little bit cold then warms up, then gets cool again, it is hard to keep up. A tart seems like the perfect cold, but not freezing comfort food. The best thing is the sun is usually always shining, thank goodness!
So I haven’t started doing soups to soothe the winter blues yet, but I think that is on the cards in the next few days, stay tunes and have a great weekend!
Caramelised Onion and Feta Tart Ingredients
Prep time: 15 minutes
Cook time: 30 minutes
2 sheets puff pastry, thawed
3 large red onions, sliced
1 tablespoon garlic, minced
125g greek feta, cut into cubes
handful fresh rocket leaves
sprinkle grated parmesan
1 tablespoon olive oil
2 tablespoons brown sugar
1 tablespoons balsamic vinegar
Caramelised Onion and Feta Tart Method
- Preheat oven to 180 degrees
- Put a splash of olive oil into a saucepan, add garlic, onions, salt and pepper, fry for 3 mins
- Add sugar and vinegar to pan, stir and simmer for 5 mins until onions are vibrant in colour
- Lay pastry onto baking paper on a flat tray and roll edges of pastry in to form a crust, then pierce with a fork all over
- Top pastry with onions, use a pastry brush to coat crust with olive oil
- Take out of oven and spread rocket and feta on top of onions, sprinkle parmesan on top and bake for another 10 minutes until pastry is a light golden in colour
Caramelising the onions in the saucepan