Red Onion, Tomato & Feta Tarts

This recipe works in combination with: Portobello Mushroom Burgers, Stilton & Apple Sausages, Vegetable Stew with Herb Dumplings. This recipe features in these meal plans: Veggie Bistro Classics.

Caramelised red onion, baby plum tomato and feta tarts served with buttered new potatoes and salad.


  • 140g of mixed salad leaves
  • 2 medium red onions (approx 185g each), sliced lengthways into narrow wedges
  • 250g of baby plum tomatoes, halved
  • 200g of feta cheese, crumbled
  • 375g of ready rolled puff pastry
  • 400g of new potatoes, quartered
  • 1 free range medium egg, beaten
  • 30g of butter (2 tbsp)
  • 45ml olive oil (3 tbsp)
  • 3 tbsp balsamic vinegar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 40 mins
  • Oven temp: 200c
  • Price per person: £2.19
  • Store cupboard: Cook's
  • Calories per serving: 1061
  • 5-a-day per serving: 1.8
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Red Onion, Tomato & Feta Tarts photo

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  1. Preheat the oven. To caramelise the red onions, heat 1 tbsp butter, 1 tbsp olive oil and 2 tbsp balsamic vinegar in a saucepan over a low-medium heat. Add the red onions to the saucepan, cover and gently fry for 20 minutes, or until caramelised.
  2. Meanwhile, unroll the pastry and cut into 4 evenly-sized rectangles. Place on baking tray lined with baking parchment and score a border 1 cm from the edges with a sharp knife. Lightly prick the middle area with a fork. Brush with the beaten egg and set aside. Remember to keep an eye on the onions and stir them regularly.
  3. Add the tomatoes to the caramelised onion and cook for 5 minutes, or until the tomatoes are soft. Remove from the heat and gently stir in the feta cheese.
  4. Divide the caramelised onions, tomatoes and feta between the pastry bases, avoiding the 1cm border and cook in the oven for 15-20 minutes, or until the pastry is golden brown and the underside is crisp and dry.
  5. Meanwhile, prepare the vinaigrette by mixing together 2 tbsp olive oil and 1 tbsp balsamic vinegar. Season with salt and pepper and set aside.
  6. Cook the potatoes in lightly salted water for 10 minutes, or until tender, to be ready at the same time as the tarts. Drain well and toss with 1 tbsp butter and a pinch of salt and pepper.
  7. Toss the salad leaves with the vinaigrette and serve immediately with the tarts and buttered new potatoes.

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