Red onion, olive and cheese tart (20 mins prep/15 mins cooking)

red onion olive tart

I love ready-rolled puff pastry because it is so simple to use and create something impressive with.  This tart consists of caramelised red onions with black olives and cheese (either feta or goats cheese) and is scrumptious.  My carnivorous boyfriend added some chopped chorizo to his share.  Last night we ate it alongside a green salad and tonight we’ll have it with some peas and broad beans.  As well as for dinner, I was thinking that the tart would make great party food chopped up in to small squares and piled on to a plate!  Plus any leftover caramelised onion mixture could be kept in the fridge and used to accompany meat and cheese.

Create your own tart using pretty much any combination of already cooked veg/already cooked sausages/cheese (manchego cheese also works well).

For an alternative antipasti tart recipe click here:

Ingredients (serves 4-6 as a main)

Olive oil

3 red onions, roughly chopped

2 tbsp soft light brown sugar/light muscovado sugar

2 tbsp balsamic vinegar

375g ready-rolled puff pastry

100g feta or goats cheese, crumbled

175g pitted black olives, chopped in half

Heat oven to 220 degrees/gas mark 7. Heat the oil in a frying pan, then gently fry the onions for about 10-15 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy.

Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the cheese and olives over. Season and drizzle the olive oil over the topping.

Bake for 15 mins or until the pastry is risen and golden and the base is crisp.

Recipe from