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Caramelised Onion and Fetta Tart with Roast Tomatoes Recipe

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This recipe for Caramelised Onion and Fetta Tart with Roast Tomatoes is from Artz and Kay Pharmacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 small Roma tomatoes, halved lengthways
1 tsp caster sugar
6 brown onions, peeled, thinly sliced
12 sprigs thyme
1/3 cup olive oil
375g packet Careme , all butter puff pastry, thawed
300g fetta, crumbled. I use a soft fetta or a goat's cheese will do.
mixed salad leaves, to serve.
Directions:
Directions:
Preheat oven to 150ºC. Line a baking tray with baking paper.
Place tomatoes, cut side up on prepared tray. Sprinkle with sugar
and season with sea-salt. Roast for 1 1/2 hours or until tomatoes are dried and firm to touch. Cool.
Meanwhile, place onion and 8 sprigs thyme in a roasting pan. Drizzle with oil and season with salt & pepper.
Roast for 1 hour or until soft and golden. Cool.
Increase oven temp to 220C. Line 2 tart baking trays with baking paper. Roll out puff pastry between 2 sheets of baking paper until 30 cm long. Cut two 30cm x 10cm rectangles from pastry. Place on prepared trays.
Take pastry up the sides of tin, and roll over any excess.
Spread onion over tarts, scatter over 2/3 fetta, in each tray, and top with tomatoes, in a single line down the middle.
Top with remaining fetta and thyme. Bake tarts for 25mins, or until pastry is golden and crisp.
Serve with salad leaves.
Number Of Servings:
Number Of Servings:
6-8. Makes 2 tarts

 

 

 

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