Caramelised Red Onion, Feta & Dukkah Tart
This is one of those recipes that's surprisingly simple but always gets people asking for seconds. Sweet caramelised onions, flaky pastry, creamy feta and a splash of Pukara Caramelised Balsamic make a tart that's just as good for a lazy lunch as it is for entertaining.
Ingredients
Method
- Preheat the oven to 200°C.
- Heat the butter and olive oil in a large, wide frying pan over a medium-low heat. Add the onions and cook for 20 to 30 minutes, stirring regularly, until very soft, considerably reduced in volume and beginning to caramelise. If they need a little longer, give them a little longer. The colour and texture are more important than the clock.
- Add the Pukara Caramelised Balsamic, thyme, a generous pinch of salt and a few grinds of freshly ground black pepper. Stir over the heat for about 1 minute, until the onions are evenly coated. Remove from the heat and allow to cool to room temperature.
- Line a 23cm loose-bottomed tart tin with the puff pastry and trim away any excess. Lightly prick the base with a fork, leaving the sides untouched.
- Line the pastry with baking paper and fill with baking weights or dried beans. Blind bake for 15 minutes. Remove the baking paper and weights and return the pastry to the oven for another 5 minutes, until the base is just beginning to colour.
- Remove the pastry from the oven and reduce the oven temperature to 190°C.
- Sprinkle the Pukara Cashew & Roast Onion Dukkah evenly over the pastry base.
- Spoon over the cooled onion mixture and spread evenly. Scatter over the feta, gently pressing some pieces into the onions while leaving others exposed.
- Return the tart to the oven and bake for 20 to 25 minutes, until the pastry is deep golden and crisp, the filling is hot and the feta is just beginning to colour.
- Leave the tart to rest for 10 minutes before removing it from the tin. Scatter with a few fresh thyme leaves and serve warm with a crisp green salad.
Simon says ...
Simon Says Chef's Tips
Don't rush the onions. You're looking for soft, sweet onions that have reduced considerably and are just beginning to caramelise. If that takes a little longer than 30 minutes on your stove, keep going.
Use a big pan. Five large onions need room. Cram them into a small pan and they'll spend more time steaming than caramelising.
Cool the onions before filling the tart. They don't need to be cold, but don't spoon piping-hot onions onto your crisp pastry base.
Goat cheese or feta, both work. When I make this tart, I use Yolo soft goat cheese, which you'll find in most supermarkets. I like the creaminess against the sweet caramelised onions. If you prefer, a firmer feta works really well too and gives you a saltier, slightly sharper finish.
Give it 10 minutes before cutting. It'll slice much more cleanly and I reckon it tastes better warm than screaming hot anyway.
Don't skip the salad. A handful of lightly dressed rocket or mixed greens cuts through the richness. And if you're wondering where to get a great olive oil and balsamic to dress it with, I reckon you already know the answer.
