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: 
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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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
