Onion and feta tarts
( SERVES 4 )
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|2 tbsp||Olive oil|
|2||Onions, large, finely sliced|
|1 tbsp||Balsamic vinegar|
|1 tbsp||Brown sugar|
|1||Salt & freshly ground pepper, to season|
|1 sheet||Puff pastry, thawed|
|1||Egg, beaten with 1 tbsp milk, to glaze|
|100 g||Feta cheese, crumbled|
|4 sprigs||Parsley, to garnish|
- Heat oil in a saucepan, add onion and cook over a medium heat for 10 minutes until softened but not browned. Add vinegar and brown sugar and cook for 5 minutes more, stirring continuously until the onion is caramelised. Season with salt and pepper and set aside to cool.
- Heat oven to 200degC. Cut the sheet of pastry into four squares and place squares on a baking tray. Brush with egg glaze.
- Arrange a quarter of the caramelised onion in the centre of each pastry square, leaving the edges free of topping so pastry will be able to puff up when it's cooked. Scatter pastries with crumbled feta cheese.
- Bake tarts for 15 to 20 minutes or until pastry edges are puffed and golden brown. Garnish with sprigs of parsley.