Tart

Caramelised onion is one of my favourite things at the moment. I should probably satisfy my taste buds and make up a larger batch to store in the fridge as it could be used on so many things. The most recent concoction involving it is the recipe below for Caramelised Onion, Mushroom and Feta Tart. You could choose any shape for this tart or even make smaller individual sizes. This would be great for lunch or a light dinner served with salad or wedges perhaps. It’s also very simple to vary the ingredients, like you would a pizza.

Caramelised Onion, Mushroom and Feta Tart

1 Sheet of puff pastry
1T Olive oil
1 Large Onion, sliced
Pinch of salt
1-2T Balsamic Vinegar
1T Brown Sugar
Sliced mushrooms (enough to cover your pastry)
Thyme
Salt and pepper
Feta
1T Milk

Turn oven onto 200c and get out pastry sheet if defrosting from frozen. Make caramelised onion first. Cook onion with pinch of salt in oil slowly at low heat until soft, stirring every so often, careful not to let it burn. Add balsamic vinegar and brown sugar and stir every so often for 5-10mins. Remove from pan, turn up heat and add sliced mushroom, sautéing for a few minutes until just a little soft. Score a 1-3cm border around pastry sheet depending how thick you want the edge. Spread caramelised onions over inside area of pastry, layer mushrooms on top followed by thyme, salt and pepper, then crumble feta on top. Fold the edges of the pastry over to the score line to create a border. (If you don’t want a thick border then only score an edge 1cm-1.5cm and don’t fold the edges over.) Brush edges with milk. Cook for 20-30mins until pastry has risen and golden brown.

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