Onion & Feta Tart
Perfect as a party bite, or as a family dinner with a side salad! This recipe makes #meatfreemonday easy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 377
- % Daily Value *
- Total Fat 25.5g40%
- Total Carbohydrate 30.5g11%
- Dietary Fiber 0g
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields6 ServingsCategoryLunch
For the base
350 g sheet ready-rolled puff pastry
For the filling
200 g large red onions - sliced
75 g feta
1 tbsp sweetener
1 tbsp olive oil
1 tbsp balsamic vinegar
2 garlic cloves - minced
1
For the onion and feta tart, begin by preheating your oven to 180C, and line a rectangle baking tray with grease-proof paper and set aside.
Heat the oil in a large pan over a medium heat and add the garlic and red onion. Fry for 10 minutes until the onions have started to soften.
Add in the sweetener and balsamic vinegar and continue to cook for a further 5 minutes. Once the juices have reduced down to a syrup, set aside and allow to cool.
2
For the base unroll the puff pastry onto a baking tray.
Score a line a finger-width in from the edge all the way around.
3
Leaving about 2cm gap around the edge, cover the middle of the pastry with the onion mixture and spread out evenly.
Sprinkle with the cubed feta and bake for 15 minutes or until the base is golden.
Serve with a side salad and enjoy!
Ingredients
For the base
350 g sheet ready-rolled puff pastry
For the filling
200 g large red onions - sliced
75 g feta
1 tbsp sweetener
1 tbsp olive oil
1 tbsp balsamic vinegar
2 garlic cloves - minced
Directions
1
For the onion and feta tart, begin by preheating your oven to 180C, and line a rectangle baking tray with grease-proof paper and set aside.
Heat the oil in a large pan over a medium heat and add the garlic and red onion. Fry for 10 minutes until the onions have started to soften.
Add in the sweetener and balsamic vinegar and continue to cook for a further 5 minutes. Once the juices have reduced down to a syrup, set aside and allow to cool.
2
For the base unroll the puff pastry onto a baking tray.
Score a line a finger-width in from the edge all the way around.
3
Leaving about 2cm gap around the edge, cover the middle of the pastry with the onion mixture and spread out evenly.
Sprinkle with the cubed feta and bake for 15 minutes or until the base is golden.
Serve with a side salad and enjoy!