The onion jam used in these tarts is a staple item in my fridge. I also use it on burgers, with barbecued meats and as a condiment with cold cuts and cheese. Roast the tomatoes at the same time as the tarts to save turning the oven on twice.
INGREDIENTS
3 sheets pre-rolled butter puff pastry
12 small vine tomatoes
olive oil
Onion jam
5 large red onions, thinly sliced
2 tablespoons olive oil
knob of butter
1 tablespoon finely chopped rosemary or thyme
2 cloves garlic, crushed
2 tablespoons brown sugar
½ cup balsamic vinegar
1 teaspoon sea salt
To assemble
3 eggs
½ cup cream
200 grams feta cheese
4 tablespoons basil pesto (purchased or see recipe)
sea salt and freshly ground pepper
12 hole muffin tin, lightly greased
METHOD
Preheat the oven to 180˚C.
Stamp out 4 x 10 cm circles from each sheet of pastry and line the muffin tins. Cover and refrigerate until ready to use. The pastry needs to be well chilled before cooking.
Onion jam: Combine all the ingredients in a large saucepan, cover and cook for 20 minutes, stirring occasionally. Uncover and cook for a further 20-30 minutes over a low heat or until thick and glossy.
The volume of onions will have reduced by more than half. Cool.
To assemble: Whisk the eggs and cream in a large bowl and season generously. Stir in the onions then divide evenly between the tart cases. Cut the feta into 12 slices. Break each slice into 2-3 pieces and place over the onions.
Bake for 20 minutes or until the pastry is crisp and the feta is golden.
Place the tomatoes on a lined baking tray and drizzle with olive oil, salt and pepper. Roast for 5-8 minutes or until the skins have just started to split. Cool.
To serve: Top each tart with a spoonful of pesto and a roasted tomato. The tarts are best served warm or at room temperature. Makes 12
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!