Feta and Caramelised Onion Tarts
Sweet caramelised onion and salty feta come together in these individual tarts.
- 175g Plain Flour
- 100g Unsalted Butter
- 1 Eggs
- Pinch of Salt
- 1 tbsp Sunflower Oil
- 2 tbsp Balsamic Vinegar
- 1 Onion
- 1 tbsp Dark Muscovado Sugar
- 200g Feta Cheese
- 2 Eggs
- 2 tbsp Chopped Fresh Parsley
When I was planning an afternoon tea I was trying to think of some savoury bakes. Not everyone likes or can eat sweet cakes so I wanted to have something savoury other than sandwiches on offer. These feta and caramelised onion tarts were adapted from another tart recipe and they went down really well.
It’s nice that they’re individual if you are having afternoon tea but you could even make a large one for a picnic or lunch. Just use a large pie tin rather than individual muffin tins.
Rub together the flour, butter and the pinch of salt until it resembles breadcrumbs. Mix in the egg and a tablespoon of water until a dough is formed. Wrap in clingfilm and chill for at least 30 minutes.
Preheat the oven to 200/180ºc fan and heat the oil in a pan on the hob. Add the onion and cook on high for 2 minutes. Turn the heat down and cook for 10 minutes until soft. Add the balsamic vinegar and sugar and cook for another 15 minutes, stirring regularly. Set aside to cool.
Mix the egg, feta and parsley until smooth. Season with salt and pepper.
Roll the pastry out on a floured surface to about 3mm thick. Use a cutter slightly larger than the circumference of the muffin tin holes to cut out 12 circles. Grease the muffin tin and place the pastry inside the holes.
Divide the onion between the 12 pastry cases and fill up with the feta and egg mixture. Bake for 20 minutes or until the pastry is crisp. Remove from the oven and allow to cool slightly before serving.