Monday, 28 February 2011

Red Onion and Feta Tart

Red Onion and Feta Tart
This tart tastes both sweet from the onions combined with salty from the cheese 
Preheat the oven to 200C, 400F, Gas mark 6, Fan oven 180C
  • 25g / 1oz butter
  • 1/2 tbsp oil
  • 2 large red onions finely sliced
  • 1 tbsp sugar
  • Pinch of salt
  • 2 tbsp balsamic vinegar
  • 1 Sheet puff pastry (thawed if bought frozen)
  • 100g / 4oz feta crumbled

Finely slice the 2 large red onions

Heat the butter and butter in a pan and add the onions. Cook for a 2-3 minutes (you are not browning the onions you are softening them)
Add a pinch of salt, the sugar and balsamic vinegar, continues cooking for approx. 8-10 minutes until soft and caramelised.

The onion should be sticky not to wet, cook for a few minutes more if they are wet. Take off heat.

Un-roll the pastry and use to line a prepared baking tray (I use non-stick sheet)
Score (to score make a shallow cut, don't go all the way through the pastry) about 2.5cm/ 1inch all around the pastry, this will make walls of the tart.

Wet the corners of the pastry and fold each one together.

Add the onion mixture evenly onto the pastry inside the lines you scored.

Crumble feta cheese and sprinkle over onion mix.

Bake for 15 minutes until the pastry has risen and is golden brown and the base is crisp. (Mine is a little over cooked, baking and talking on the phone is not a good idea!)

Cut into 4 and serve with a green salad.

    Friday, 11 February 2011

    Vegetable and Mozzarella Ciabatta Open Sandwiches

    Step 1. Prepare a selection of vegetables (I used 2 medium onions and 1 large pepper and a handful of cherry tomatoes) what you have available and is in season.

    Step 2.  Add a little oil to a frying pan (I just lightly do 1 spray of vegetable oil) and add your vegetable (you can add the tomatoes now or I prefer to add them at the next stage). Lightly stir fly until they start to soften, than stop cooking. Set aside. Don't worry if the vegetables are warm when adding to the rolls later.

    Step 3. Cut open 2 large ciabatta rolls and place on a baking tray

     Step 4. Mix 2 tablespoon of tomato puree with 1 tablespoon of hot water and herbs and seasoning of choice (I used finely chopped basil & oregano somethings I add a little chili it gives an extra kick) Spread mixture on to the rolls


    Divide vegetables equally and add to the rolls.

    Slice (or tear up) 1 ball of mozzarella cheese, again dividing equally between the rolls. Add seasoning and herbs of choice (I used dried oregano).

    Place in to a preheated oven for 8-10 minutes at 400 F/ 200 C / Gas Mark6
    Until cheese is a golden brown.
    Serve with a leafy green salad.

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