Red onion, feta & olive tart

Red onion, feta & olive tart

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(29 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
A great party nibble or a main meal for the family accompanied by a salad

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal619
  • fat43g
  • saturates14g
  • carbs51g
  • sugars15g
  • fibre3g
  • protein11g
  • salt2.33g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large red onions, trimmed at the root and cut into thin wedges
  • 2 tbsp light muscovado sugar
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 375g sheet ready-rolled puff pastry
  • 100g feta cheese, crumbled
  • 175g black olive, pitted and chopped
  • 1 tbsp extra-virgin olive oil


  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.

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Comments, questions and tips

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14th Apr, 2011
Made this as a starter and it was delicious! Will definitely make again, but agree that its not so good cold!
9th Mar, 2011
Really nice, my husband likes me to make the full 4 servings so that he can have the rest for his lunches!
30th Jan, 2011
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
23rd Nov, 2010
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!
9th Oct, 2010
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
24th Oct, 2009
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.
22nd Oct, 2009
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.
14th Jul, 2009
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.
9th May, 2009
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!
20th Apr, 2009
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


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