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.