Red Onion, Feta and Olive Tart
Red Onion, Feta and Olive Tart
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Tip ~
Ingredients
25g / 1oz butter
2 large red onions, finely sliced
2 tbsp light muscovado sugar
2 tbsp balsamic vinegar
Flour for dusting
450g puff pastry, thawed if frozen
100g / 4oz feta, crumbled
175g / 6oz pitted black olives, chopped
1 tbsp olive oil
Shredded basil leaves to garnish
Method
- Preheat the oven to 200C, Gas mark 6, fan oven 180C.
- Heat the butter in a pan and add the onions. Add a pinch of salt and fry for about 10 minutes until caramelised.
- Add the sugar and balsamic vinegar and cook for a further 5 minutes, until the juices are reduced and syrupy. Leave to cool.
- Roll out the pastry on a floured surface and use to line a 12 x 8 inch swiss roll tin.
- Cover with the onion mixture and scatter over the feta and olives. Season and drizzle over the olive oil.
- Bake for 15 - 20 minutes until the pastry is risen and golden and the base is crisp. Scatter over the basil leaves and cut into wedges.
- Serve with a green salad.