Red onion, feta & olive tart

Red onion, feta & olive tart

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(28 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
619
protein
11g
carbs
51g
fat
43g
saturates
14g
fibre
3g
sugar
15g
salt
2.33g

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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Method

  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.

Recipe from Good Food magazine, January 2007

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Comments

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youronlydoll's picture

I also doubled the amount of onions and used goats cheese instead of feta, I think this works better. Very tasty!

rosievimes's picture

I love this recipe, it's so simple and full of the flavours I love best. As everyone knows olives, feta and caramelised onions are a winning combination, and the balsamic adds that extra tang. Try adding some tomatoes and spinach to the mix if you want to change it up a bit, but the recipe really is great as it is. Alongside the salad, try serving with some new potatoes roasted with fresh thyme or rosemary. It's always a winner at home!

hstanton's picture
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plus forgot to add that not enough onions to cover pastry either. so would use three large ones. Also onions didn't stay in wedges like the photo above! Same recipe but a different photo in the magazine.

hstanton's picture
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YUK! too many olives - overpowering, tasted awful. Next time will only sprinkle a few halves.

zhagan's picture
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Bit disapointed in this recipe. Next time will try mozzarella as this will melt unlike the feta. And will use less sugar next. I have a sweet tooth but not that sweet !

rachelm69's picture
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Have made this several times & it always get good comments. I left off the olives as we don't like them but don't think it matters there are lots of nice flavours!

lizadamowicz1's picture

Gonna try this with goats cheese for a main meal. Can't help thinking that walnuts would be nice on this? haven't got any so poss. next time :)

lucyrumens's picture

I've just cooked this but I made individual tarts for a party next week. They are delish! I think they'll go down well. I was a bit disapointed that the feta doesn't melt. Maybe next time I'll try goats cheese.

mrsparsons's picture
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Made this as a starter and it was delicious! Will definitely make again, but agree that its not so good cold!

phantom's picture
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Really nice, my husband likes me to make the full 4 servings so that he can have the rest for his lunches!

zizy_zizy's picture
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Tasty recipe, but the onions were definitely not enough to cover my pastry. Next time, I'll add another one...or two!

lisa23081's picture
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Made this as a starter for a dinner party and it went down a storm! Left the olives off (as I dont like them) & didnt put sugar in, but would definitely make again, possibly adding sundried tomato or bacon? Yum!

cookie01's picture
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After reading all the comments before I made this I adapted it slightly. I doubled the amount of onions, omitted the sugar as it was bound to be too sweet for me with that amount of sugar in it...but I did put in two teaspoons of redcurrant jelly. Caramalised the onions really well before putting them on the tart. Put some grated cheese on the pastry base before putting on the onions to help them stick. Didn't put olives on ...I love them but no-one else does so not worth putting them on just to be picked off!! Used feta but next time will use goats cheese as does need something sharpe to cut through the sweetness of the onions.

It was yummy. Went down really well. Tasty warm and cold. Definately make it again.

philinbrighton's picture
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much better served warm than as a left over. If you make sure you get the onions really caremelised and sticky otherwise it's a bit dry.

dcoleman's picture
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Very nice, although I found it a bit too sickly for a main meal, and I used fewer olives. Would make it again, but definitely as a starter.

sarahinfrance's picture
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A big disappointment.

As the feta doesn't melt, it hardens, the ingredients didn't stick to the tart base, and so they fell off when the tart was was cut. I had even spread a thin layer of sundried tom paste to get them to stick, but obviously not enough.

I was also disappointed by the taste, too sugary and the feta doesn't take that away unless you use loads. I will use a strong goats cheese next time - it will break up the sugary taste, it will also melt to "stick" the ingredients to the base. I don't think I'll bother with the sugar either, all you need is the balsamic vinegar to caramalise the onions.

Not one of my favourites, I prefer my own creations to this one.

aku1903's picture
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Absolutely fantastic recipe, and so easy to make. I used almost double the amount of caramelised onions for the tart as 2 onions didn't go far enough with the pastry. Also used fewer olives. As other people have said, perfect with a salad on the side--provides colour and crunch contrast next to the tart. Definitely committing this to memory and adding it to my repertoire!

netcurtains's picture

So simple yet so delicious and it looks very attractive when served with a salad. My girlfriend, who loves feta cheese, was very impressed. Went down well with a glass of sauvignon blanc

ejfawcett's picture

I love easy starters which look good when guests come. This looked great and - even better- it tasted great. Everyone liked it at the weekend - a complete success.

loulew100's picture
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Lovely, tasty recipe, I omitted the olives and substituted the feta with goats cheese - lovely alternative, popular with everyone, will definitly make again!

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