Red Onion, Feta and Olive Puff Pastry Tart
Caramelized red onions sweetened with muscovado sugar and balsamic vinegar top a ready-rolled puff pastry base, finished with crumbled feta and chopped black olives. Quick enough for weeknight dinner, impressive enough for entertaining. Serve warm or at room temperature with green salad.
Ingredients
Instructions
- 1
Heat oven to 425°F (fan 400°F, gas 7).
- 2
Heat olive oil in a frying pan and gently fry red onion wedges for about 10 minutes until golden and soft.
- 3
Add muscovado sugar and balsamic vinegar, cook for a further 5 minutes until juices reduce and become syrupy.
- 4
Leave onion mixture to cool.
- 5
Unroll puff pastry onto a baking tray.
- 6
Score a line a finger-width in from the edge all the way around.
- 7
Cover the middle with cooled onion mixture.
- 8
Scatter feta and olives over onions.
- 9
Season with salt and pepper.
- 10
Drizzle extra-virgin olive oil over the topping.
- 11
Bake for 15 minutes or until pastry is risen and golden and base is crisp.
- 12
Cut into wedges and serve with green salad.
Tips
Allow caramelized onions to cool completely before topping pastry to prevent pastry from becoming soggy.
Score the pastry border to help the edges puff up evenly during baking.
Check that the pastry base is crisp before removing from oven, as this prevents sogginess.
Good to Know
Keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 180C oven for 10 minutes.
Caramelize onions up to 1 day ahead. Assemble tart up to 4 hours before baking; keep pastry base covered in the refrigerator.
Serve warm or at room temperature with a crisp green salad and crusty bread.
Common Mistakes
Do not skip cooling the onion mixture before assembling to avoid soaking the pastry base.
Do not omit scoring the pastry border to avoid uneven rising and dense edges.
Do not underbake to avoid a soggy, unbaked pastry base.