The tart in the photos was made for a farewell morning tea for a colleague. I’ve worked with her for over 11 years and will miss her knowledge and her willingness to share that knowledge and I’ll also miss her on a personal level.
We had one of my workplace’s famous morning teas to farewell her. Unlike most of my colleagues who are sweet tooths she has a savoury tooth. For that reason instead of making a cake or other sweet baked good I made a caramelised onion and feta tart
This tarts amazing, it has to be as its pushed my incredibly popular spinach dip out the way in most requested thing I make. it sends people into a eating frenzy
Make this and people will be requesting you make it over and over. But that’s ok because it’s so delicious
Lets make us a tart
all of this makes the caramelised onion
and all of this makes the pastry
pastry plus caramlised onions = tasty tasty
Caramelised Onion and Feta Tart – recipe adapted from the Free Range Cook by Annabel Langbein
6 red onions cut into thin wedges
75ml balsamic vinegar
1/2 tsp salt
Place all the ingredients into a large pot and bring to the boil then simmer gently, stirring now and then, for about 1 hour until the liquid has all but evaporated and the onions are very soft. It important to keep a close eye on it towards the end to make sure the onions don’t catch and burn/
Remove from the heat and cool before popping into a container and storing in the fridge.
Pastry – you can use puff pastry instead, but this pastry is really yummy
250g strong white flour the stuff you might use of making bread
1 tsp baking powder
220g frozen butter grated
4tbsp cold water
To make the pastry, mix the flour and baking powder in food processor.
Add the grated butter and process in bursts until it resembles rough crumbs.
Add the cold water a bit at a time until you have a soft dough, Try not to over work the dough otherwise the pastry will end up tough.
Place a large sheet of baking paper on your work surface and tip the dough onto it. Place another sheet of baking Roll the pastry out between 2 sheets of baking paper until you have about a 35cm circle.
Leave between the baking paper put on a baking tray. Chill in the fridge for min 10 minutes or until ready to use.
Caramelised Onions (recipe above)
150g feta cheese
2tsp fresh thyme
Preheat your oven to 200C
Take the pastry from the fridge and remove the top layer of baking paper.
Spread the onions over the top leaving an approx. 4cm border all around.
Crumple the feta over the top and sprinkle with thyme.
Fold the pastry edges toward the centre to partially enclose the filling, I will look a little rustic, that’s ok.
Bake for 40 minutes or until pastry is golden and crispy.