Roasted Tomato Caramelised Onion And Feta Tart Recipes

TOMATO & CARAMELISED ONION TART TATIN

Steps:

• Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
• For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
• For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
• Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
• Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.

ROASTED TOMATO, CARAMELISED ONION AND FETA TART.

Steps:

• 12 hole muffin tin lightly greased. Pre heat oven to 180c. Stamp out 4x 10cm circles from each sheet of pastry. Line muffin tins. Cover and refrigerate until ready to use. Pastry needs to be well chilled before using. Onion jam: Combine all ingredients in a large saucepan, cover and cook on medium/low heat for 20 mins. Stir occasionally. Uncover and cook for a further 20-30 minutes, on low heat until thick and glossy. Watch carefully for scorching bottom of saucepan. The volume of onions should have reduce by 1/2. Cool. To Assemble: Whisk the eggs and cream in a large bowl. Season generously. Stir in the onions and and divide evenly between the tart cases. Cut the feta into 12 slices. Break each slice into 2-3 pieces. Place evenly over the onions. Bake for 20 min or until the feta is golden and the pastry crisp. Place the fresh tomatoes on a baking tray and drizzle with olive oil, and salt and pepper. Roast 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 at room temperature, on same day.

ROASTED BUTTERNUT SQUASH, ONION, TOMATO AND FETA TART

Steps:

• Preheat oven to 400 degrees. Place squash, onion, brown sugar and olive oil in roasting pan. Toss lightly to coat. Season with salt and pepper. Roast until golden brown and tender. Turn ingredients with a spatula every 5 minutes to evenly brown.
• In a large bowl, combine roasted squash with sun-dried tomatoes, herbs, feta, pine nuts and vinegar. Set aside. Beat egg with milk.
• Cut 1 sheet of puff pastry in half, length-wise. Cut the remaining sheet into ½-inch strips. Place strips around the perimeter of the 2 pastry shell halves to make a border. Overlap the corners so the walls don't fall down. Brush both tart shells with egg/milk mixture. Bake at 400 degrees for 6 minutes on greased cookie sheet. Remove and divide filling among shells evenly. Place tarts back in oven. Reduce heat to 350 degrees and bake until golden brown or about 6 minutes. Serves 4-6, or 8 as an appetizer.