Caramelised Onion, Semi-dried Tomato and Feta Tart

Caramelised Onion Fetano Tomato Tart Is Testy Spicy & Healthy.

Heat Oil in a Medium Saucepan Over Medium Heat. Add Onion. Cook, Stirring Occasionally, for 15 to 20 Minutes or Until Golden. Add Sugar and 1 Teaspoon Thyme. Stir to Combine. Set Aside.line Base and Sides of a 2.5cm-deep, 11.5cm X 34cm (Base) Rectangular Loose-based Flan Tin With Pastry. Trim Excess. Place Tin in the Freezer for 20 Minutes. Preheat Oven to 200°c/180°c Fan-forced.

  • To prep

    25 Mins
  • To cook

    1 Hrs5 Mins
  • Level

  • Yields

  • ENERGY 299mg
  • FAT TOTAL 55.9g
  • FIBRE 3.6g
  • PROTEIN 20.6g
  • SODIUM 906mg
  • CARBS (TOTAL) 49.7g


  1. Step

    20 Min

    Heat oil in a medium saucepan over medium heat. Add onion. Cook, stirring occasionally, for 15 to 20 minutes or until golden. Add sugar and 1 teaspoon thyme. Stir to combine. Set aside.

  2. Step

    20 Min

    Line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base) rectangular loose-based flan tin with pastry. Trim excess. Place tin in freezer for 20 minutes. Preheat oven to 200°C/180°C fan-forced.

  3. Step

    08 Min

    Place tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and paper. Bake for 6 to 8 minutes or until base is light golden. Set aside to cool slightly. Reduce oven to 180°C/160°C fan-forced.

  4. Step

    25 Min

    Whisk eggs, cream, cheese and salt and pepper together in a large jug. Place onion mixture over pastry. Top with tomatoes and feta. Pour in egg mixture. Sprinkle with remaining thyme. Bake for 20 to 25 minutes or until just set. Serve.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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