6 red onions, halved, thinly sliced
1 cup water
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil or butter
150g feta, crumbled
2 tsp thyme leaves
Ingredients provided by:
Prepare pastry and chill.
To make caramelised onions, combine all ingredients in a large pot. Cover and cook over a medium heat for 30 minutes. Remove lid and cook, stirring now and then, until all water has evaporated and onions are just starting to stick on the bottom (about 15 minutes). Allow to cool. Store in a jar in the fridge for up to a week.
Place baking tray in oven and preheat to 200°C fan bake. Roll chilled pastry out into a circle about 40cm diameter on a large sheet of baking paper. Spread with onions, leaving a 4cm border around the edge. Top with feta and thyme. Fold pastry border in to partially enclose filling. Slide tart and baking paper onto preheated tray and bake for 15 minutes, then reduce heat to 180°C and cook until golden and crisp (a further 35-40 minutes). Serve hot or at room temperature.
Wine Match: te Pa Chardonnay 2017