Pies and tarts

Roasted Balsamic Red Onion and Feta Tarts

Recipe Submitted By: bakingmad

Delicious little savoury tarts. Perfect to serve as a starter when entertaining at home!

6	small Red Onions Peeled And Cut Into Quarters
1 tbsp	Billington’s Unrefined Light Muscovado Sugar
1 tbsp	Olive Oil
¼ tsp	Crushed Chillies Dried
1 tbsp	Balsamic Vinegar
375 grams	Pack Ready Rolled Short Crust Pastry
1 tbsp	Thyme Leaves Chopped
	Extra Billington’s Unrefined Light Muscovado Cane Sugar and Dried Crushed Chillies, For Sprinkling Salt And Freshly Ground Black Pepper
	Rocket leaves With Extra Virgin Olive Oil And Lemon Juice, To Serve

Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text

Preheat the oven to 190°C, 170°C fan, Gas 5.
Place the onions on a non stick baking tray, sprinkle with Billington’s unrefined light muscovado cane sugar, oil, chillies and season well.
Roast in the oven for 20 minutes, remove and mix through the balsamic vinegar, and allow to cool.
Unroll the pastry and using a rolling pin roll out the pastry a little more to cut out four 15 cm (6 in) circles, place on a lined baking sheet.
Mix the onions gently with the thyme, feta and walnuts, and spoon the onion mixture evenly between the pastry circles, leaving a 2 cm (¾ in) border.
Bring the edges of the pastry up around the sides of the onions forming an open tart, and glaze with the beaten egg.
Sprinkle over some Billington’s unrefined light muscovado cane sugar and dried crushed chillies over each tart and bake for 20 minutes until golden
Top with the dressed rocket leaves and serve.