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Onion and Feta Cheese Tart

Bill Granger’s onion and feta cheese tart is simple and elegant. Using store-bought puff pastry makes it a cinch to put together–the most time-consuming part is caramelizing the onions. Sprinkled with feta cheese and oregano, the Mediterranean flavors are the perfect accompaniment to a simple green salad.

A white rectangular platter with a puff pastry tart filled with caramelized onions, feta cheese, and oregano.

Brown or yellow onions are best for cooking this tart as they have a stronger flavor than the sweeter red or white onions, which are better in salads. I suggest putting the onions on in little dollops and gently smoothing them out because spreading it roughly, you’ll push all the cheese over to one side.–Bill Granger

Onion and Feta Cheese Tart

A white rectangular platter with a puff pastry tart filled with caramelized onions, feta cheese, and oregano.

This recipe isn’t fiddly–it’s simple, impressive, and delicious. The combination of caramelized onions and feta is classic, especially combined with puff pastry.

Bill Granger

Prep 30 mins

Cook 45 mins

Total 1 hr 15 mins

Appetizer

American

6 servings

681 kcal

5 from 1 vote

  • Place the olive oil and onions in a saucepan over medium heat and cook for 20 minutes, stirring occasionally. Add the sugar, balsamic vinegar, salt, and pepper.
  • Cook the mixture for another 5 minutes, or until the onions are soft and caramelized. Remove from the heat and set aside to cool.

  • Preheat the oven to 425°F (220°C).

  • Roll out the pastry to an 8-x-16-inch rectangle on a lightly floured surface. Trim the edges with a sharp knife and place on a baking tray lined with parchment paper. Score a 1/4 inch border around the edge of the pastry, taking care not to cut all the way through to the bottom. Prick the pastry with a fork and sprinkle the Parmesan cheese within the scored edges.
  • Place the onion on top of the pastry base, again within the scored edges. Bake in the oven for 20 to 25 minutes, or until the pastry is puffed and golden brown. Remove from the oven and sprinkle with the feta cheese and oregano leaves.

  • Serve warm with a crispy salad.

How to make smaller or individual tarts

This tart makes a lovely lunch but it also makes a nice appetizer. If you prefer the look of small tarts to slices of a big one, you can adjust this to make individual tarts by cutting the pastry into squares. Proceed in the same way by scoring and filling, but cut back the baking time by 10 minutes.

Do these tarts travel well?

Extremely! But if you’re going to be traveling with your tart, you can wait to garnish with the cheese and oregano until serving, if you please.

Serving: 1portionCalories: 681kcal (34%)Carbohydrates: 58g (19%)Protein: 15g (30%)Fat: 44g (68%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 30mg (10%)Sodium: 1017mg (44%)Potassium: 354mg (10%)Fiber: 5g (21%)Sugar: 12g (13%)Vitamin A: 214IU (4%)Vitamin C: 13mg (16%)Calcium: 298mg (30%)Iron: 3mg (17%)

Recipe Testers’ Reviews

Originally published September 18, 2005

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