Sarah Darlington's Baby Onion & Feta Tart
Preheat the oven to 180 deg /fan 160/ gas 4
Lightly grease a baking tray large enough to hold the 7"x 9" tart
Sarah Darlington's Baby Onions in Balsamic Vinegar are paired with rich & creamy feta cheese to make a delicious tart. Serve warm with a mixed salad, a dish of olives and a crisp white wine.
1 x 450g jar Sarah Darlington’s Baby Onions in Balsamic Vinegar
500g pack puff pastry
50g feta cheese - cut into 2cm cubes
A few sprigs of fresh thyme
1 beaten egg
Ground black pepper
A little olive oil
Method to Success
Put the pickled onions in a colander and rinse well. Gently dry them on some clean kitchen paper.
Heat the olive oil in a non stick frying pan, add the onions & some of the thyme sprigs. Cook over a medium heat until they are lightly browned all over.
Remove from the heat and let them cool slightly.
Roll out the puff pastry until it measures 9 inches by 7 inches and approx 1 cm thick.
Squeeze along each side of the pastry to make the edges a little thicker, (just to make sure the onions don’t roll off the pastry!!)
Carefully place the pastry onto a metal baking sheet.
Lightly prick the base of the pastry with a fork in several places, but don’t pierce the pastry all the way through, then brush with the beaten egg.
Arrange the baby onions and feta cheese onto the pastry and add some extra thyme sprigs, season with black pepper.
Bake for 35 mins and allow to cool slightly.
Delicious served warm with a mixed salad.