These tarts were the favourite at the high tea, I love the little brown cases I found at my favourite shop in Auckland city its a asian store on Queen Street and connects onto The Metro(IMAX) they were $3.50 for 12cases.
Caramelised Onion and Feta Tarts.
(Adapted from Little and Friday Book and Helen Jacksons book)
8 onions, sliced
6 tbls brown sugar
4 tbls Balsamic Vinegar
Put all ingrediants into a large saucepan over high heat and stir frequently. When onions begin to brown and liquid reduces, lower heat. Remove from heat when onions turn dark brown. Store in airtight container in the fridge for up to 2 weeks
Makes 4 cups.
1 Quantity flakey puff or savoury shortcrust pastry
( store bought or homemade, I used flakey in this recipe.)
Salt and pepper
Preheat oven to 200c
Line tart pans or cupcake pans with pastry and prick with a fork. Whisk eggs and cream together season with salt and pepper. Spoon onion into cases, crumble over feta. Pour over egg and cream mixture and sprinkle with rosemary.
Bake for 15mins
If you want to make your own Savoury shortcrust Pastry heres the recipe for a lovely buttery crust.
2 Cups Flour
1/4 tsp salt
175g cold butter,chopped
1 egg yolk ( I used a whole egg)
1-2 tbls cold water.
Place flour and salt in food processor, With motor running, drop butter in piece by piece until mixture resembles coarse crumb. Add egg and pulse until pastry forms a ball. Add little water as needed to help dough to bind. Wrap in glad wrap and place in fridge or freezer until ready to use.