About the bake
These roasted balsamic red onion and feta tarts provide the perfect baking inspiration. These are delicious little savoury tarts and perfect to serve as a starter when entertaining at home. We walk you through the steps below to make open pastry cases from ready rolled shortcrust pastry although if you wanted to make your own pastry cases you will have to add on around 30 minutes of prep and baking time.
Method
Step 1:
Preheat the oven to 190°C (170°C fan, gas mark 5).
Step 2:
Place the onions on a non stick baking tray, sprinkle with light muscovado sugar, oil, chillies and season well.
Step 3:
Roast in the oven for 20 minutes, remove and mix through the balsamic vinegar, and allow to cool.
Step 4:
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.
Step 5:
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.
Step 6:
Bring the edges of the pastry up around the sides of the onions forming an open tart, and glaze with the beaten egg.
Step 7:
Sprinkle over some light muscovado sugar and dried crushed chillies over each tart and bake for 20 minutes until golden.
Step 8:
Top with the dressed rocket leaves and serve.
Ingredients
- 6 Red onion (small, peeled and cut into quarters)
- 1 tbsp Billington's Unrefined Light Muscovado Sugar
- 1 tbsp Olive oil
- 0.25 tsp Chillies (crushed, dried)
- 1 tbsp Balsamic vinegar
- 375g Shortcrust pastry (ready rolled)
- 1 tbsp Thyme leaves (chopped)
- 100g Feta cheese
- 100g Walnuts
- 1 Egg(s) (free range) (beaten)
- Rocket (leaves, a handful of, to serve)
Utensils
- Non-stick baking tray
- Rolling pin
- Sharp knife
- Baking sheet
- Pastry brush
Recipe Reviews
Very nice flavours, I'd maybe roast the onion a bit longer next time and use slightly more balsamic vinegar. My tarts looked a mess, they were super tasty though!
Ingredients
- 6 Red onion (small, peeled and cut into quarters)
- 1 tbsp Billington's Unrefined Light Muscovado Sugar
- 1 tbsp Olive oil
- 0.25 tsp Chillies (crushed, dried)
- 1 tbsp Balsamic vinegar
- 375g Shortcrust pastry (ready rolled)
- 1 tbsp Thyme leaves (chopped)
- 100g Feta cheese
- 100g Walnuts
- 1 Egg(s) (free range) (beaten)
- Rocket (leaves, a handful of, to serve)
Utensils
- Non-stick baking tray
- Rolling pin
- Sharp knife
- Baking sheet
- Pastry brush