Fetta tart with caramelised onion

A delicious savoury tart

Shopping list:

  • 250 gram plain flour
  • 125 grams unsalted butter, finely chopped
  • 1 egg, chilled
  • 300 grams Danish fetta
  • 300 grams finely sliced onion
  • ¼ bunch thyme, finely chopped
  • 50 grams unsalted butter
  • 3 cloves fresh garlic, crushed
  • 6 eggs
  • 120ml cream
  • Salt & cracked black pepper

  • Step 1

    Combine the plain flour, finely chopped unsalted butter in a food processor and blitz until it resembles cake crumbs, pour into a bowl then add the egg and combine with your hands until it has come together. Knead for 2 minutes then wrap in glad wrap and let rest for 2 hours in fridge before rolling out.

  • Step 2

    In a non-stick fry pan on high heat with a little vegetable oil fry the sliced onion until it has caramelized and golden brown. Set aside to cool.

  • Step 3

    In a bowl whisk together the eggs and cream until they are light and frothy. Season with salt and pepper, and add the chopped fresh thyme.

  • Step 4

    Roll out the pastry thin and line a fluted tart base, then blind bake this at 180c for 8-10 minutes or until slightly brown around the edges. Remove the rice then bake again for approximately 2 more minutes then let cool.

  • Step 5

    Pour the egg and cream mix into the tart shell. Sprinkle over all the caramelized onion, then finally crumble over the top the Danish fetta.

  • Step 6

    Bake in the 170C oven for approximately 10-15 minutes or until cooked through.


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