Roasted Tomato Caramelised Onion And Feta Tart Recipes

ROASTED TOMATO, CARAMELISED ONION AND FETA TART.

ROASTED TOMATO, CARAMELISED ONION AND FETA TART. image

Yield 12

Number Of Ingredients 18

Ingredients

3 sheets of pre rolled butter puff pastry.
12 small vine tomatoes (or home made semi dried tomatoes).
Olive oil.
Onion Jam:
5 large red onions, very thinly sliced.
2 tablespoons of olive oil.
Knob of butter.
1 tablespoon of finely chopped thyme.
2 cloves of garlic, crushed.
2 tablespoons of brown sugar.
1/2 cup of balsamic vinegar.
1 teaspoon of sea salt.
To assemble:
3 eggs.
1/2 cup cream.
200 grams feta cheese.
4 tablespoons basil pesto.
Salt and pepper.

Steps:

12 hole muffin tin lightly greased. Pre heat oven to 180c. Stamp out 4x 10cm circles from each sheet of pastry. Line muffin tins. Cover and refrigerate until ready to use. Pastry needs to be well chilled before using. Onion jam: Combine all ingredients in a large saucepan, cover and cook on medium/low heat for 20 mins. Stir occasionally. Uncover and cook for a further 20-30 minutes, on low heat until thick and glossy. Watch carefully for scorching bottom of saucepan. The volume of onions should have reduce by 1/2. Cool. To Assemble: Whisk the eggs and cream in a large bowl. Season generously. Stir in the onions and and divide evenly between the tart cases. Cut the feta into 12 slices. Break each slice into 2-3 pieces. Place evenly over the onions. Bake for 20 min or until the feta is golden and the pastry crisp. Place the fresh tomatoes on a baking tray and drizzle with olive oil, and salt and pepper. Roast 5-8 minutes or until the skins have just started to split. Cool. To Serve: Top each tart with a spoonful of pesto and a roasted tomato. The tarts are best served at room temperature, on same day.

TOMATO & CARAMELISED ONION TART TATIN

Tomato & caramelised onion tart tatin image

A vegetarian and savoury version of tart tatin - perfect for a light supper

Provided by Angela Nilsen

Categories Lunch, Main course

Time 1h25m

Number Of Ingredients 16

Ingredients

50g butter
1 tbsp olive oil
1 large onion , cut into thin wedges
1 tsp sugar
85g butter
175g self-raising flour
50g parmesan , finely grated
small handful fresh thyme leaves
1 large free range egg yolk
25g butter
1 tbsp olive oil
1 tsp sugar
1 fat garlic clove , thinly sliced
5 plum tomatoes , halved lengthways
several sprigs of thyme
300g pkt cherry tomatoes

Steps:

Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.

Nutrition Facts : Calories 625 calories, Fat 45 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.57 milligram of sodium

RED ONION, FETA & OLIVE TART

Red onion, feta & olive tart image

A great party nibble or a main meal for the family accompanied by a salad

Provided by Good Food team

Categories Afternoon tea, Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 8

Ingredients

2 tbsp olive oil
2 large red onions , trimmed at the root and cut into thin wedges
2 tbsp light muscovado sugar
2 tbsp balsamic vinegar
375g sheet ready-rolled puff pastry
100g feta cheese , crumbled
175g black olive , pitted and chopped
1 tbsp extra-virgin olive oil

Steps:

Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.

Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.33 milligram of sodium

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