Feta, caramelised onion and oregano tarts
In addition to our recipe featured last week, this is another great hors d'ouvre that is simple but impressive and bite sized servings make them very easy to eat!
Dish Time: 25 mins
Serves: 18 individual mini stuffed pastry cases
Tip: Mixture could be made a day in advance and refrigerated
• 1 tablespoon Olive Oil
• I red onion finely sliced
• Salt and pepper
• Small knob of butter
• 2 tablespoons balsamic vinegar
• 1 ½ tablespoons brown sugar
• 2 tablespoons feta cheese crumbled
• 1 tablespoon chopped oregano
• 18 puff pastry mini cases
• Extra oregano and feta
• Heat oil in pan over a low to medium heat
• Cook red onion until soft and tender
• Season with salt and pepper
• Add butter and balsamic vinegar and mix through
• Add brown sugar and cook at a low heat until liquid reduces and thickens
• Take off the heat and mix through crumbled feta and chopped oregano
• Preheat oven to 150 degrees, spoon mixture into pastry cases and heat through until warm to touch (approx 5 – 8 minutes)
• Crumble a small amount of extra feta on top of each filled pastry case and finish with a small oregano leaf and cracked black pepper.
• Olive Oil
• 1 red onion
• Balsamic vinegar
• Brown Sugar
• 1 packet of mini savoury pastry cases (found in the bakery section)
• 1 packet of feta cheese
Images and recipe copyright of Kristy Austin.
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