Caramelised Onion Tart with Feta Cheese and Basil – So Delicious

 

Caramelised Onion Tart with Feta Cheese and Basil

 

 Caramelised onion and feta cheese tart

Melt in the mouth buttery flaky pastry combined with caramelised onions
slowly cooked in balsamic vinegar

Caramelised onion tart  is a tasty and  elegant dish. Whether served as a starter or a  light lunch accompanied by a salad, your guests will be clamouring for more.   Or, alternatively, you can use this recipe to  make very appetising canapés.

 

This recipe is ideal  for those who have a busy schedule and want to prepare in advance . The uncooked pastry dough can be stored in the fridge, double wrapped in cling-film, for 3 days.   The cooked pastry cases can be prepared (without the onion filling)  2/3 days in advance providing they are stored in an airtight container. The cooked  onion filling can be stored covered in the fridge for 1/2 days.

 

 

Caramelised Onion Tart with Feta Cheese and Basil

 

A few pointers when making the pastry:

1. The  pastry should be made with  French butter  (or butter with 82% fat content).

2. Leave the dough covered in the fridge for at least 24 hours before rolling out.

3. If you are not wanting to use the dough immediately split the dough into 2 halves and store in the freezer (1 month)

Pastry Ingredients

This is a French recipe for pate brisee (savoury pastry) with the addition of cheese, mustard powder and cayenne pepper. The recipe makes enough for 8 individual tarts (8 fluted or round flan cases 4.6 inches in diameter).  It may seem a lengthy procedure but believe me it is well worth it:

7g (1 teaspoon) sea salt
92g (220ml) water
222g (8oz)  butter at room temperature
370g (13ozs) all purpose flour (plain flour)
57g (2ozs) mature English cheddar
1/2 level teaspoon powdered English mustard
Pinch cayenne pepper

Method
  • In a measuring jug mix the salt with the water ensuring that all the salt is dissolved
  • Sift the flour and then put into the mixer bowl  with the cubed softened butter
  • Mix on the lowest paddle speed until the mixture is well combined (do not over-mix otherwise you will activate the gluten in the flour)
  • Add the cheese, mustard powder and cayenne pepper.  Mix again until combined
  • Add the water gradually and mix until the dough comes together
  • Turn the dough out  onto a sheet of cling-film and flatten into a square so that it does not take up too much room in the fridge Cover tightly with 2 sheets of cling-film and refrigerate overnight.
  • The next day take the dough from the fridge and  separate into two halves,  Put one half back in the fridge until you are ready to use
  • Pre-heat the oven to Gas Mark 3  (325F)
  • Leave the portion of dough you are using to sit  at room temperature for about 10mins before rolling out
  •  On a board, lightly dusted with flour, roll out the dough as thinly as possible.  Using a saucer or plate  cut out rounds to fit the measurements of the flan cases
  • Coat the insides of the metal flan rings with melted butter
  • Insert the rounds of pastry into the greased flan cases ensuring that the pastry fits tightly and snugly to the edges
  • With a fork prick the bases of the pastry and then fill the pastry cases with rice or dried beans  to stop the dough from rising (place a piece of parchment into the cases first)
  • Cook the cases 4 at a time. Put in the oven (middle rack) and cook for 20-25 mins until the pastry is cooked but not coloured.
  • Leave to cool and then put in an airtight container until ready to use. (will keep 3/4 days)

 

Ingredients for Onion Filling

4lbs (1.82kgs) red onions, peeled and thinly sliced
8 tablespoons balsamic vinegar
2 ozs (55g) butter
2 level teaspoons chopped fresh basil
8 whole small basil leaves dipped in olive oil
cayenne pepper for sprinkling
salt and freshly ground black pepper
8oz block of feta cheese cut into 8 cubes

Method

  • Melt the butter in a heavy based saucepan
  • Add the onions, balsamic vinegar, chopped basil and season
  • Leave to cook uncovered  on a low heat, stirring often, until  the onions are cooked and have taken on a glazed appearance, and all the moisture has evaporated
  • Let the mixture cool until you are ready to put the tarts together
Finally:
  • Brush the  the pastry cases with egg wash (made by whisking  1 egg, 5 grams of whole  milk (or double cream) and a small pinch of sea salt).  This will give them a shiny golden appearance and also stop the filling seeping through the base
  • Put the cases back in the oven (same temperature as before) for 5 minutes
  • Spoon the onion mixture into the cases.
  • Top with a large cube of feta cheese and a basil leaf dipped in olive oil
  •  Sprinkle with cayenne pepper
  • Put back in the oven for 20 minutes
Ce est ici.  Une belle flan caramelise l’oignon avec le basilic et le fromage feta

 

caramelised onion tart

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