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Saturday, March 6, 2010

George's Onion & Feta Tart

We all loved this tart George provided for nibbles at our after sailing drinks last week and so much so his recipe has been the talk of the CYC (Cruising Yacht Club). My only modification was to use pitted Sicilian olives instead of his recommended small black ones. I love the unusual green colour of Sicilian olives, their chunky appearance and their special unique taste sets them apart from other varieties as well as providing a good colour contrast to the anchovy.


2 tablespoons olive oil
1 kg onions, finely sliced
1 tablespoon soft brown sugar
2 tablepoons balsamic vinegar
1 teaspoon sea salt
freshly ground black pepper
1 x 375 g packet puff pastry
25gm Parmesan cheese, finely grated
150gm Feta cheese, crumbled
8-12 Anchovy fillets, drained and halved lenghtways
Handful small black olives
2 tablespoons oregano leaves


Place the olive oil and onion in a saucepan over a medium heat and cook for 20 minutes
stirring occasionally until soft. Add the sugar, balsamic vinegar, salt and pepper. Cook for
until the onion is soft and caramelized. Remove from the heat and set aside to cool.

Meanwhile, preheat the oven to 220ºC. Roll out the pastry to a 20 x 40 cm rectangle on a
lightly floured surface. Place on a lined baking tray. Score a 1 cm border around the edge
taking care not to cut all the way through to the bottom. Prick the pastry with a fork and
sprinkle the Parmesan cheese within the scored edge. Place the onion on top of the pastry base add the anchovies and olives.

Bake in the oven for 20 to 25 minutes, until the pastry is puffed and golden brown. Remove from the oven and sprinkle with cheese and oregano leaves.

Serves: 6

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