I haven’t been here for a long time! Sometimes even a food blogger can lose enthusiasm and get into that routine of making the same things over and over!
I don’t make a lot of pastry based dishes but I was having some people over and made this easy tart to have with drinks before dinner, it was such a success that I thought Id share it here. As I had a lot of other things also cooking I saved time by using shop-bought (pre rolled!) pastry for the tart base, if doing that I always use the all-butter version as the ingredients are the same as if you made it yourself. I also saved some time by baking the pastry case the day before.
This tart came together really easily and could easily be adapted by adding a different cheese or ham or some vegetables, asparagus would be great! It could also be lightened by using single cream. It would make a lovely lunch served with some salad or cut into much smaller slices serve, as I did, as a canape.
Easy Roasted Red Onion and Feta Tart
- Shortcrust pastry, (the ready rolled pastry sheet I used weighed 215 grams which was just enough to line my pie plate)
- 2 small red onions, peeled and cut into wedges
- 1 tbsp olive oil
- 3 large eggs
- 300 ml double cream
- salt and pepper
- 100 grams feta cheese
- a sprig of thyme for scattering, a pinch of dried thyme would be fine too.
- Pre-heat the oven to 190C, 375F, Gas 5.
- Place your pastry onto your pie plate, trim the excess and prick the base. Cover the pastry with baking paper and put baking beans on top of that to blind bake your pastry case. If you don’t have baking beans a sheet of double foil pressed onto the pastry will do the job. Bake for 10 minutes then take out of the oven and remove the baking beans and paper. Bake for a further 10 minutes or until the pastry is golden. This can be done ahead of time, even the day before.
- To make the tart filling, place your onion wedges onto a baking tray, toss in the olive oil and roast for around 20- 25 minutes, until the onions are just starting brown.
- While the onions are roasting beat the eggs in a medium bowl, add the cream, salt and pepper.
- Place the roasted onions onto the pastry case, pour over the egg and cream mix.
- Crumble the feta onto the tart filling and scatter with a few thyme leaves.
- Reduce the oven to 180C, 350F, Gas 4. Bake for 30 minutes, until set and golden brown.
- Serve at room temperature.