OK, it may not really be Chellsie’s tart, but she’s the one who first made it for us, so as far as I’m concerned, she may as well have invented it. Kristy and I eat this one every few weeks and it never fails to satisfy!
(Takes 45 minutes, Serves 4)
Method
- Preheat the oven to 200°C/Gas 6/fan oven 180°C. Heat the butter in a pan and add the onions. Add a pinch of salt and fry for about 10 minutes, until caramelised.
- Add the sugar and balsamic vinegar and cook for a further 5 minutes, until the juices are reduced and syrupy. Leave to cool
- Roll out the pastry on a floured surface and use to line a 30 x 22cm Swiss roll tin. Cover with the onion mixture and scatter over the feta and olives. Season and drizzle over the olive oil.
- Bake for 15-20 minutes until the pastry is risen and golden and the base is crisp. Scatter over the basil leaves and cut into wedges. Serve with a green salad.
Ingredients
- 25g butter
- 2 large red onions, finely sliced
- 2 tbsp light muscovado sugar
- 2 tbsp balsamic vinegar
- flour, for dusting
- 450g puff pastry, thawed if frozen
- 100g feta, crumbled
- 175g black olives, pitted and chopped
- 1 tbsp extra virgin olive oil
- shredded basil leaves, to garnish
- green salad, to serve
4 comments
Yum! That looks great! Might have to try it (without the olives!)
leftover roast pumpkin also works well with the feta, and you can add freshly toasted pinenuts.
yum, trying that very soon, thanks for sharing!
yummmmm….i’d forgotten about that little recipe. might have to reacquaint myself. toasted pinenuts sounds good!