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Onion and Feta Tart

This savory tart is simply delicious! Onions are slowly cooked until they caramelized, then they are spread on Parmesan cheese-dusted puff pastry, and topped with creamy feta cheese and chopped parsley — right up our alley!!! It’s brilliant the way it is, but feel free to improvise a bit, perhaps adding some fresh tomatoes and basil, or substituting goat cheese and oregano, or using brie with a few dollops of fig jam . . . endless possibilities!

Onion and Feta Tart

2lb. 4oz. onions, halved and sliced thin
3 tbs. olive oil
1 tbs. light muscovado sugar
2 tbs. balsamic vinegar
1 sheet puff pastry, defrosted
1 egg yolk, beaten
1 oz. grated Parmesan cheese (¼ cup)
5 oz. feta cheese, crumbled
chopped fresh parsley

Tip the onions and oil into a large skillet and cook over a low heat until very soft and lightly browned, stirring occasionally, about 30 minutes. Sprinkle in the sugar, vinegar, 1 tsp. of sea salt and some freshly ground black pepper. Cook until the onions are caramelized. Set aside to cool. (This can be done up to 24 hours in advance and kept chilled.)

Roll out the puff pastry into a rectangle or circle and place on a parchment-lined baking sheet. Score a ½” border around the edge, cutting about halfway through. Prick all over with a fork inside the border and brush with the egg yolk. Sprinkle the Parmesan cheese within the border. Refrigerate for at least 15 minutes, or up to 3 hours.

Heat the oven to 425°F. Spread the onions over the pastry and bake for 20-25 minutes, until the pastry is golden and puffed. Remove from the oven and scatter over the feta and parsley. Serve warn or at room temperature.


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