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Roasted Balsamic Red Onion and Feta Tarts

Roasted Balsamic Red Onion and Feta Tarts

Recipe Submitted By: bakingmad

These Roasted Balsamic Red Onion & Feta Tarts provide the perfect baking inspiration. This recipe recommends not only the best ingredients to use to achieve the best baking results and step by step method and tips on how to make carrot cake. These are delicious little savoury tarts. Perfect to serve as a starter when entertaining at home!

Preparation Time	30 minutes
Baking Time	40 minutes
Portions	4
Skill Level	Easy
Average Rating

Roasted Balsamic Red Onion and Feta Tarts Ingredients

6	small Red Onions Peeled And Cut Into Quarters
1 tbsp	Unrefined Light Muscovado Sugar (Billington's)
1 tbsp	Olive Oil
0.25 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

This recipe uses

How to make Roasted Balsamic Red Onion and Feta Tarts

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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.