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Caramelised Red Onion and Feta Tart.

Dinner this evening is a speedy, full of flavour tart with a little taste of the Mediterranean. I tend to find pastry is always in the reduced section of the supermarket, so it can be made into a very cheap dinner in no time, by adding just a few ingredients- some we always have in, plus a wee bit of cheese- in this case Feta- from a salad dish we had the day before. Why not add some chopped olives for that true Mediterranean taste? As with lots of our recipes, this one is easy to adapt to you and your families tastes by swapping out the Feta for cheddar or the red onions for white etc. I'm having with couscous and a spinach salad so didn't add to the tart itself, but feel free to add in some spinach or parsley if you prefer. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 Sheet of Puff Pastry
 3 Red Onions
 2 tbsp Balsamic Vinegar
 1 tbsp Brown Sugar
 3 tbsp Tomato Purée
 2 tsp Italian herbs
 1 tsp Garlic granules
 4 Tomatoes
 75 g Feta cheese
 1 pinch S&P
 1 tsp Oil
1

Prep:- Take the pastry out of the fridge 30mns beforehand.
Slice the Onions.
Slice the Tomatoes.
Switch on the oven-
210°, fan 200°, gas 7

2

Heat the oil in a pan on med heat. Add the red onions and fry till soft. Add the balsamic vinegar and brown sugar, continue to cook for about 10mns, until caramelised.

3

Roll out a sheet of puff pastry, spread Tomato purée onto the pastry, enough to cover it, but leave a 1/2inch border all around.

4

Sprinkle over garlic granules, herbs and S&P.
Add the sliced tomatoes, then the onion mix.
Top with crumbled feta.

5

Cover with foil and bake in the oven- 210°, fan 200°, gas 7- for 20 mins. Uncover and cook for 10-15 mins more, until pastry is golden brown.

6

Serve warm with a side salad and some couscous (recipe on the website)
or some crusty bread.

7

Easy Swaps:-
Puff pastry for Shortcrust.
Feta for Cheddar.
Red onions for white.
Italian herbs for mixed.
Brown sugar for white.

8

Tip:- If adding spinach add under the onions so it doesn't burn.
If adding parsley, add after baking as a garnish.
Add some chopped olives.

Ingredients

 1 Sheet of Puff Pastry
 3 Red Onions
 2 tbsp Balsamic Vinegar
 1 tbsp Brown Sugar
 3 tbsp Tomato Purée
 2 tsp Italian herbs
 1 tsp Garlic granules
 4 Tomatoes
 75 g Feta cheese
 1 pinch S&P
 1 tsp Oil

Directions

1

Prep:- Take the pastry out of the fridge 30mns beforehand.
Slice the Onions.
Slice the Tomatoes.
Switch on the oven-
210°, fan 200°, gas 7

2

Heat the oil in a pan on med heat. Add the red onions and fry till soft. Add the balsamic vinegar and brown sugar, continue to cook for about 10mns, until caramelised.

3

Roll out a sheet of puff pastry, spread Tomato purée onto the pastry, enough to cover it, but leave a 1/2inch border all around.

4

Sprinkle over garlic granules, herbs and S&P.
Add the sliced tomatoes, then the onion mix.
Top with crumbled feta.

5

Cover with foil and bake in the oven- 210°, fan 200°, gas 7- for 20 mins. Uncover and cook for 10-15 mins more, until pastry is golden brown.

6

Serve warm with a side salad and some couscous (recipe on the website)
or some crusty bread.

7

Easy Swaps:-
Puff pastry for Shortcrust.
Feta for Cheddar.
Red onions for white.
Italian herbs for mixed.
Brown sugar for white.

8

Tip:- If adding spinach add under the onions so it doesn't burn.
If adding parsley, add after baking as a garnish.
Add some chopped olives.

Caramelised Red Onion and Feta Tart.

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