Red Onion, Feta, Cherry Tomato and Olive Tart

Barcelona, January 15th

Dearest ladies,

I hope you are all well!

This week, I must admit that I was a little out of inspiration. I guess it was part of being super tired after all the guests we had at home 🙂 Don’t get me wrong, it was so nice to have you Emi, Mus, Gabrielle, Shadi at our place, but I must admit I was kind of looking forward to doing nothing all week haha!

So I decided to let Thomas decide for this post. I asked him to look through all my recipe books and pick something that he would want me to cook. It was interesting because he ended up picking something that I wouldn’t have tried spontaneously.

Note that I decided to add cherry tomatoes to the recipe – the original recipe was without.

And it ended up being pretty good!

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Ingredients for 4:

2 big red onions

Butter

2 teaspoons brown sugar

2 tbsp balsamic vinegar

150 gr black olives, pitted and chopped

150 gr feta cheese

Cherry tomatoes to taste (I chose to put plenty!)

Shredded basil leaves to garnish

Puff Pastry

Start by preheating your oven at 180 degrees.

Heat the butter in a pan and the onions. Cook until translucid, add the sugar and the balsamic vinegar, stir until caramelized. Leave it to cool.

Unroll the pastry, start by putting the onions, then the olives, tomatoes and feta.

Put the soon-to-be delicious tart in the oven for 15-20 minutes, until the pastry is crunchy.

Take it out of the oven and let it cool a little.

Add the basil on top and serve on a bed of greens.

 

I hope you will enjoy it!

PS: The onions are a little hard to digest… Emi, be careful with this explosive recipe 😉

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3 thoughts on “Red Onion, Feta, Cherry Tomato and Olive Tart

  1. Emily @ culinarycorrespondence.com January 16, 2015 at 3:36 am Reply

    This looks incredible Hanin. I think I would maybe cook the onions a bit longer 😉 Yum!!!!!

  2. Jan January 16, 2015 at 9:08 am Reply

    I am definitely going to try this! Could also be a wonderful lunch dish. Thanks a lot. MIL

  3. Beth @ Culinary Correspondence January 16, 2015 at 3:45 pm Reply

    What a great combination of ingredients…. it makes me pine for Greece!

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