Red onion, feta & olive tart

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Good Food

8 ratings

Most people would make this again

Recipe by Good Food

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Tested

1. 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.
2. 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.
3. 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.

Extra onions

Why not make double the amount of onions and keep half in a jar in the fridge - perfect with cheese and cold meats or for adding a sticky sweetness to gravy the next time you have sausages and mash.

Per serving

619 kcalories, protein 11g, carbohydrate 51g, fat 43 g, saturated fat 14g, fibre 3g, salt 2.33 g

Latest comments and suggestions

• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• applecrumble

  09 November 2007

  applecrumble rated and commented on this recipe

  

  loved it! delicious the mix of flavours of the sweet red onions and the savoury feta and olives!

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• stuck-on-the-rock

  30 November 2007

  stuck-on-the-rock rated and commented on this recipe

  

  I make a version of this from Good Food about 7 years ago. Its basically the same but you sprinkle some grated cheese over the base before putting the onions on and you don't bother with the olives. It is a HUGE sucess and I have made it time and time again for all my veggie friends.

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• Keemabuna

  12 January 2008

  Keemabuna commented on this recipe

  Just making this for the second time - perfect for nibbles / aperitif.

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• Keemabuna

  12 January 2008

  Keemabuna rated this recipe

  

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• pam1pom

  20 January 2008

  pam1pom rated and commented on this recipe

  

  This is a tasty recipe but be patient with the onions. Also I found if you're not careful the base could be a little soggy, I bake the pastry blind for a couple of minutes before adding the topping and serve with a salad to stop it being too greasy. Its worth making extra for the pickle.

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• Ellie

  30 March 2008

  Ellie commented on this recipe

  always a winning combination - delicious and very easy to make. Left overs are perfect for lunch the next day - but prepare to take extra so that everyone else at work can have a taste!

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• snoz64

  06 April 2008

  snoz64 rated and commented on this recipe

  

  I have to make double quantities every time as everyone loves this so much! The olives don't add a huge amount to it so don't worry if you haven't got any. It's still worth doing!

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• ljwarrington

  01 June 2008

  ljwarrington rated and commented on this recipe

  

  simply lovely! i added some red wine vinegar too for some extra zing! also, no olives, but i don't like them anyway. served with rocket and spinach salad and some sweet potato wedges - DELIGHTFUL!

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• sally

  27 June 2008

  sally rated and commented on this recipe

  

  I really liked this, the onions were delicious, I love olives but the reviewer who said that they didn't add much was right. I will definitely make this again but will try it with some stronger tasting olives than I used this time.

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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 olives , pitted and chopped
• 1 tbsp extra-virgin olive oil

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

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 olives , pitted and chopped
• 1 tbsp extra-virgin olive oil

Per serving

619 kcalories, protein 11g, carbohydrate 51g, fat 43 g, saturated fat 14g, fibre 3g, salt 2.33 g

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