Red Onion, Feta and Olive Tart


Red Onion, Feta and Olive Tart

Prep Time ~15 mins Cooking Time ~35 mins
Approx Cost ~ £ Difficulty ~ Easy
Freeze ~ No Serves ~ 4

Tip ~


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


  • 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.