A simple, delicious puff pastry tart loaded with caramelised onions, roasted peppers and tangy Feta; perfect for a standby lunch with friends or a mid-week dinner.
Insanely colourful. More than a little bit impressive. One of those recipes people are always asking you for and you can't ask for more than that!
Make mini ones as a great dinner party treat for your Vegetarian guests.
- 1 packet pre-rolled puff pastry sheet
- 3 red onions, sliced
- 1/2 jar roasted red and yellow peppers, drained and sliced
- 150g Feta, crumbled
- 4-5 sprigs of fresh thyme
- Handful of pine nuts, toasted
- 1tsp pomegranate molasses (optional)
- Olive oil
- Salt and pepper
- Pre heat oven to 220°C.
- In a non-stick frying pan, caramelise your sliced red onions gently and slowly. Once they are softened add the pomegranate molasses for extra sweetness. Cook them down even further. This whole process will take a good 15 minutes. Season with salt and pepper.
- Place your puff pastry sheet on a non-stick baking tray lined with some greaseproof paper. (For best results, remove your puff pastry from fridge about 10 minutes before you take out of packet and then use immediately.)
- Take a knife and lightly score a 2cm 'picture frame' around the edge of your puff pastry sheet. This will enable you to have a raised frame for your tart.
- Bake your puff pastry sheet for 10-12 minutes in the middle of the oven until it is just beginning to become golden. This helps the middle of your tart not get soggy.
- Gently tap down the central portion of the risen pastry sheet, but leave the outer frame standing.
- Add your drained and sliced roasted red peppers to your onions and stir.
- Strip the thyme leaves from the stem and add to your onion/pepper mix.
- Lightly toast the pine nuts.
- Heap the onion and pepper mix into your puff pastry frame.
- Sprinkle generously with the crumbled Feta and toasted pine nuts.
- If you like a shiny finish to your pastry, brush the edges of the tart with a milk or egg wash before returning to oven.
- Pop back into the oven for a further 10-12 minutes until your pastry frame is a gorgeous golden brown.
- Serve with a green salad and a glass of crisp white wine.
Time: 30 mins
Serves: 4-6 people