Had a surplus of eggs and not very much else on hand and viola, here’s my –
Caramelised onion, feta and rocket tart
Serves 4 as a light meal
2 large brown onions, sliced as thinly as possible
1 tbs butter
Splash of olive oil
2 sprigs thyme, leaves picked
100 mls cream
1 small piece feta, crumbled
1 handful fresh rocket or watercress
2 sheets shortcrust pastry
- Pre heat oven to 180C and line a rectangle tin with the pastry. You can use any tin with a removable bottom but be aware that you may have to add some more eggs and a dash more cream as rectangle tins don’t hold much filling.
- Gently melt the butter and a splash of olive oil in a pan and add onions. Cook them stirring occasionally on gentle heat until golden and caramelised (I sometimes add a splash of aged balsamic or vincotto at the end but this is entirely optional).
- Let the onions cool to room temperature and scatter along the base of the pastry and then sprinkle over the thyme and the feta. Season with pepper.
- Gently whisk the eggs and cream together and add a little salt (remember the feta is very salty). Pour the egg mixture over the onions, be careful not to overfill.
- Bake until golden and starting to bubble on top, mine only took 20 mins but it depends once again on the size of the tin you use.
- Cool and dress with rocket or watercress.
If you’re kids aren’t into onions, make them some miniature tarts using a tartlet or small muffin tin, instead of the onions just use some chopped up ham, bacon or chicken, asparagus whatever they like, a little grated cheese and top with the leftover egg mixture.