- Prep Time:20 mins
- Cook Time:45 mins
Feta & Sweet Onion Tart
Sweet, salty and savoury, this tart is the ideal entree when you’re entertaining guests. The added beetroot works flawlessly with the flavours of the feta and sweet onion. It’s so sensational, it will be hard to stop at just one slice!
Original recipe by SPRINKLES AND SPROUTS | 10.5.16
+1 1 CAN (225g) EDGELL BEETROOT SLICES
- 1 tablespoon olive oil
- Small knob of butter
- 4 onions, thinly sliced
- ½ teaspoon salt
- 1 tablespoon chopped sage
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 sheet frozen puff pastry
- 100g feta cheese (or a crumbly goats cheese)
- 1 egg, lightly beaten
In a large saucepan, heat the oil and butter together.
Add the onions, salt and sage and cook for 20 minutes until the onions have softened and started to caramelise, stirring regularly.
Add the balsamic vinegar and sugar. Stir well and cook for 10 more minutes.
Preheat your oven 220°C.
Place frozen pastry onto a baking paper lined oven tray. Cut a 1cm border inside the pastry. You don’t want to cut all the way through, just score it so that you have guide for the filling. This also helps a little wall rise up around the onion mixture. Prick the surface of the inner square to minimise its puffiness.
PLACE WELL DRAINED BEETROOT SLICES ON TART.
Spread the onion mixture over the inside of the tart. Sprinkle over the crumbled feta cheese.
Brush the edges of the tart with egg wash and bake for 15 minutes until crispy and golden.
It is always best to cut puff pastry from frozen to ensure the pastry does not dry allowing the layers to rise beautifully when cooking.