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Wholemeal caramelised onion and cheese tart
Wholemeal caramelised onion and cheese tart
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Transform your leftover tart into a delicious next-day lunch by storing it in an airtight container and serving it warm with a rocket and cherry tomato salad.
Ingredients:
  • 320g plain flour
  • 2.40 gm sea salt flakes
  • 20.00 ml rosemary, finely chopped
  • 125ml water
  • 80ml olive oil
  • 750g brown onions, thinly sliced
  • 60g Swiss cheese, coarsely grated
  • 20g baby rocket leaves
  • 2 tsp balsamic vinegar
  • 50g fetta, crumbled
Instructions:
  • In a bowl, mix together flour, salt, and half of the rosemary. Add water and 1/4 cup (60ml) of oil, and stir until combined. Knead the dough on a lightly floured surface until smooth. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
  • Heat the rest of the oil in a large frying pan over medium heat. Sauté onion, stirring occasionally, for 15-20 mins until golden and caramelised. Mix in the remaining rosemary and let it cool.
  • Preheat oven to 200C. Roll out the pastry on a piece of baking paper to 30cm in diameter. Sprinkle with Swiss cheese, leaving a 2.5cm border. Spread the onion mixture on top. Fold the border over the filling. Transfer the tart with paper to a baking tray. Bake for 35-40 minutes until the pastry is golden.
  • Mix the arugula with vinegar in a small bowl. Sprinkle the feta over the tart and top with arugula salad. Cut into wedges before serving.

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