Onion and feta tart
- Preparation and cooking time
- Total time
- Easy
- serves 4-6
Skip to ingredients
- 500g pack shortcrust pastry
- 25g butter
- olive oil
- 4 large thinly sliced onions
- a pinch sugar
- grated to make 2 handfuls parmesan
- chopped to make 2 tbsp parsley
- 142ml pot double cream
- 2 plus 2 yolks eggs
- 75g crumbled feta
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Line a deep, 20cm, loose-bottomed tart tin with pastry. Bake blind at 200C/fan 180C/gas 6 for 15 minutes. Remove paper and beans and cook for another 5 minutes. Melt the butter with splash of oil and add the onions. Stir, then cook over a low heat for about 20 mins until soft. Add the sugar and turn heat up until the onions are slightly darker. Season.
step 2
Sprinkle half the parmesan over the base of the tart, then add the onion. Mix the parsley, cream and eggs and stir in the feta. Season and pour into the tart. Sprinkle the remaining cheese on top. Bake for 20 mins at 180C/fan 160C/gas 4 until set.
