Caramelised onion, aubergine and feta tarts
Serves: 6
Prep time: 25 mins Total time: 
Recipe photograph by Laura Edwards
Caramelised onion, aubergine and feta tarts
Serves: 6
Prep time: 25 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
370Kcal
Fat
26gr
Saturates
10gr
Carbs
26gr
Sugars
8gr
Fibre
4gr
Protein
9gr
Salt
1.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 3 tbsp olive oil
- 3 red onions, thinly sliced
- 1 tbsp light brown soft sugar
- 1 tbsp balsamic vinegar
- 1 aubergine, sliced into 6-7mm thick rounds
- 1 x 500g pack all-butter puff pastry
- 1 x 90g jar chargrilled red pepper paste
- 150g feta cheese, crumbled
- 25g pine nuts
- basil leaves, to garnish
Step by step
Get ahead
The tarts can be fully assembled up to a day ahead and chilled until ready to bake.
- Heat 1 tablespoon olive oil in a pan, add the red onions; cook, covered, for 10 minutes over a medium heat, stirring occasionally. Remove the lid, add the sugar, balsamic vinegar and seasoning, then cook over a higher heat for 5 minutes, stirring, until caramelised. Tip onto a plate to cool. Preheat a griddle pan until hot.
- Meanwhile, brush the aubergine slices with the rest of the olive oil and griddle, in batches, for 3-4 minutes each side or until tender. Remove to a plate.
- Roll out the pastry to a rectangle measuring 24cm x 36cm, then cut out 6 x 12cm discs, using a small plate as a template. Transfer the discs to a lined baking sheet. Spread each with 2 teaspoons of the red pepper paste, leaving a 1cm border.
- Divide the caramelised onions between the tarts; top with half the feta and pile on the aubergine slices. Top with the rest of the feta and the pine nuts.
- Preheat the oven to 200°C, fan 180°C, gas 6. Bake the tarts for 25 minutes until the pastry is puffed and golden. Cover with foil for the final 10 minutes. Scatter with basil leaves; serve with salad and new potatoes.
