","position":8,"name":"You may need to pleat it so it...","url":"https:\/\/www.clairekcreations.com\/tomato-onion-and-feta-tart\/#mv_create_416_8"},{"@type":"HowToStep","text":"Cover the pastry and pop it in the freezer for 15 minutes to firm up. If you're using frozen fillo pastry sheets, place them in the refrigerator overnight to thaw. This is perfect for the weather here at the moment, life and freshy and summery, but also buttery and a little decadent. ","position":12,"name":"Bake for 30 minutes or until it is...","url":"https:\/\/www.clairekcreations.com\/tomato-onion-and-feta-tart\/#mv_create_416_12"},{"@type":"HowToStep","text":"Meanwhile make the onion mixture. Season with black pepper. Slice or quarter the tomatoes, depending on their size and spread on top of the feta cheese mixture. I totally do happy dances in the kitchen! Drizzle with 2 tablespoons extra … Unsubscribe at any time. Here’s a crust-only shot. Drain smoky feta cheese and crumble over the top. xx. Yes, it seems intimidating and I thought so too when I first started. Looking to make the best desserts ever? Place a sheet of baking paper in the middle then fill it with pie weights (I use dried kidney beans that I keep in the fridge and re-use). Please try again. Glad the dried legumes worked well – I’ve been using mine for years! By using The Spruce Eats, you accept our, 25 Vegetarian and Vegan Thanksgiving Main Dish Recipes, Greek Salad With Lettuce and Lemon Garlic Dressing, Melitzanes Me Feta: Baked Eggplant With Feta Cheese, Balkan Feta-Cream Cheese Pie (Burek sa Sirom), Torta Pascualina - Spinach and Ricotta Tart, Beet Galette with Feta Cheese and Za'atar. I fully confess to loving anything wrapped in pastry. https://recipeland.com/recipe/v/roasted-cherry-tomato-feta-tart-52502 Cover the pastry and pop it in the freezer for 15 minutes to firm up. https://www.clairekcreations.com/tomato-onion-and-feta-tart oh, yum. Hi Claire, Made this tart today, tomato feta and caramalized onions. Finish by topping with the chopped fresh parsley. Roll the pastry out to about 3mm thickness and then carefully lift it over the tart tin. ","position":14,"name":"Heat the olive oil in a large frying...","url":"https:\/\/www.clairekcreations.com\/tomato-onion-and-feta-tart\/#mv_create_416_14"},{"@type":"HowToStep","text":"Add the garlic and the thyme and cook for a few more minutes. Refrigerate the dough for at least an hour. ","position":11,"name":"Place a sheet of baking paper in the...","url":"https:\/\/www.clairekcreations.com\/tomato-onion-and-feta-tart\/#mv_create_416_11"},{"@type":"HowToStep","text":"Bake for 30 minutes or until it is golden then transfer to a wire rack to cool. Just brush each layer with oil or butter, fill it with delicious things and bake. So you can bake pastry with complete confidence :), I particularly love the filling of your tart, I can’t wait to try it :) Thanks for sharing. ","position":10,"name":"Pre-heat the oven to 180C. There was an error submitting your subscription. Ingredients: 1 sheet frozen puff pastry, about 9 oz. It always comes with a bag of onions and there are only so many two people can eat in a week. ","position":15,"name":"Add the garlic and the thyme and cook...","url":"https:\/\/www.clairekcreations.com\/tomato-onion-and-feta-tart\/#mv_create_416_15"},{"@type":"HowToStep","text":"Turn off the heat and stir through the parmesan then season with salt and pepper. Slice or quarter the tomatoes, depending on their size and spread on top of the feta cheese mixture. Tomato & Feta Phyllo Tart Dimitra's Dishes finely chopped mint, shredded gouda, ricotta cheese, salted butter and 25 more Goat Cheese, Pepper and Bacon Tart Pork seasoned salt, ground white pepper, eggs, milk, pie shell, red bell pepper and 4 more The original recipe used goats cheese so feel free to use it instead of feta. I simplify natural living for busy mums. WELL DONE! Yes I may have greased it up with more than a light spread of butter to ensure an easy removal but whatever it took, I did it and I’m a little bit proud (yes there was  happy dance involved). The pastry’s really easy to make as it’s all done in the food processor. My latest pastry experiment is an Ed Halmagyi, aka Fast Ed from Better Homes & Gardens recipe that sounded like a good use for my over-stock of onions and cherry tomatoes. I really enjoyed it but I love pastry. Required fields are marked *. Turned out good. Will thought that the pastry would be more suited to a sweet filling like a dessert. Don't forget to check your email and click on the link to simplify your dinner times. I served this as a main meal with some simple steamed veges on the side but I think it would also be good served as a side dish. Professional recipe developer, food photographer, and blogger with more than a decade of experience creating Middle Eastern recipes. Bake for 20 minutes or until the tomatoes are soft and mushy and the feta golden. Sweet, savory, a little of both—all fine with me if it's wrapped in either homemade dough, store-bought puff pastry sheets or crispy, crunchy fillo sheets. I used Charlie’s trick of dried beans (thanks Charlie) as pie weights and carefully blind-baked the pastry before letting it cool ready for filling. If you can find cherry tomatoes with the vine still attached it’s a nice touch leaving a few with their little hats on. Good on you for making your own tart shell and yes, a bit (more like a lot) of butter is great reassurance that it will come out of the tin. Looks great, Claire! Your 12 ingredients, 11 recipes eBook + 1-week meal plan and shopping list are on their way to your inbox. Hi. Fold up the sides of the filo to create a rectangular tart with an edge. salt flakes & freshly ground black pepper. Line a baking tray with baking paper; arrange pastry in a free form circle on top. Grab your free Wholefood Snacks eBook below & click here for more about me. Your email address will not be published. Crumble feta … Place on a baking sheet lined with parchment paper and bake for 45 minutes or until the pastry is a light golden brown. ","position":19,"name":"Garnish with a few extra sprigs of herbs...","url":"https:\/\/www.clairekcreations.com\/tomato-onion-and-feta-tart\/#mv_create_416_19"}],"aggregateRating":{"@type":"AggregateRating","ratingValue":4.5,"reviewCount":"2"},"url":"https:\/\/www.clairekcreations.com\/tomato-onion-and-feta-tart\/"} Tomato, onion and feta tart Cook Time: 1 hour Total Time: 1 hour Print Ingredients 180g cold, unsalted butter, chopped 240g plain flour 1/2 tsp fine salt 60ml iced water 4 large brown onions, finely sliced 1 tbsp EV olive oil 4 garlic cloves, sliced 1/4 bunch thyme, finely chopped 1/4 cup parmesan, finely grated salt flakes & freshly ground black pepper 2 cups mixed baby tomatoes 75g crumbled feta extra herbs to serveInstructionsPlace the chopped butter in the freezer for 10 minutes to firm up then place it in the food processor with the flour and salt.Blitz it together until the mixture looks like wet sand then add the iced water and process until it forms a dough.Turn the dough out onto a piece of plastic wrap and shape into a disc then wrap it up.Refrigerate the dough for at least an hour.Grease a tart tin with butter then line the base with baking paper.Roll the pastry out to about 3mm thickness and then carefully lift it over the tart tin.Use your fingers to gently lift and push the pastry into the tin to fit then give it a trim so that the pastry extends about 2cm over the side of the tin.You may need to pleat it so it stands up.Cover the pastry and pop it in the freezer for 15 minutes to firm up.Pre-heat the oven to 180C.Place a sheet of baking paper in the middle then fill it with pie weights (I use dried kidney beans that I keep in the fridge and re-use).Bake for 30 minutes or until it is golden then transfer to a wire rack to cool.Meanwhile make the onion mixture.Heat the olive oil in a large frying pan then sauté the onions, stirring every now and then and scraping the bottom, until they are soft, transparent and start to get a little golden.Add the garlic and the thyme and cook for a few more minutes.Turn off the heat and stir through the parmesan then season with salt and pepper.Spread the onion mixture out onto the cooled pastry base and then top with the tomatoes and crumbled feta.Bake for 20 minutes or until the tomatoes are soft and mushy and the feta golden.Garnish with a few extra sprigs of herbs from the garden and serve warm.© adapted slightly from Ed Halmagyi. , za'atar, and dried oregano to a wire rack to cool myself a pastry pro yet. 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