Caramelised onion and feta tart

by | May 17, 2023 | At Home

Enjoy this delicious sweet, savoury treat as you soak up the winter sunshine under a nice warm blanket.

Crust

2 cups wholemeal flour
½ tsp salt
220g cold butter, cut in cubes
¼ cup iced water
cracked pepper
½ cup walnuts

Pulse the flour and salt in a food processor then add the butter and mix until just broken up. Add the walnuts and pour in the water pulsing to just bring the pastry together.

Roll into a ball and rest.

Caramelised Onions

8 red onions, sliced
4 tbsp macadamia oil
20g butter
½ cup brown sugar
½ cup balsamic vinegar
salt

Heat the oil and butter in a sauté pan. Add the onions and salt and fry till golden. Scrape the brown caramelised yumminess from the bottom of the pan and keep frying. This step takes approx 10 minutes.

Add the brown sugar, salt and vinegar to the onions. Cook for approx 10-15 more mins until the vinegar and sugar reduce down and become syrupy. Cool down before using in the tart.

This can be made up to a week in advance and you can make a double batch so you have some ready for a spare tart later in the week!

Assembly

200g Feta
2 tsp fresh thyme

Roll the dough out on a baking sheet to a circle approx 35cm in diameter. It does not matter if the dough is a bit rough and hangs over the edges of the baking sheet a bit.

Put the caramelised onions in the centre leaving a 5cm border around the outside. Layer the onions quite thick.

Sprinkle with the thyme and the crumbled feta and then fold the pastry over towards the centre leaving a window in the centre.

Pop in the oven and bake at 180° for approx 35-40 mins till the pastry is golden brown and cooked through.

Serve with a simple garden salad.

Recipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson

About the Author

Vicki Ravlich-Horan

Related Posts

Cassa carboni gnocchi

Cassa carboni gnocchi

On our recent Nourish Taste of South Australia Tour we spent a wonderful day with Matteo and Fiona at Cassa Carboni where we learnt to make (among other things) this super light and fluffy gnocchi.  With a little practice and some few tips everyone can have delicious...

Feijoa crumble slice

Feijoa crumble slice

Filling 1 cup feijoas, flesh scooped out and roughly chopped (about 6 medium) 1 Tbsp soft brown sugar 1 Tbsp flour 1/2 tsp cinnamon Base & topping 150g butter, softened 1/2 cup soft brown sugar 1 egg 1 cup self-raising flour 1/2 cup rolled oats 1/2 cup coconut...

Tiramisù

Tiramisù

Everyone loves a cute little individual serving - and these are perfect for group gatherings! Kathy Paterson keeps jars for homemade chutneys, relishes, pickles and jams and of course, jars with good-fitting lids are great for transporting food. Keep these jars of...