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Watercress, pine nut, red onion & feta tart
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Serves: 2 - 4
1 large red onion
1 large brown onion
2 tbsp olive oil
30g pine nuts
215g frozen Cooks’ Ingredients All Butter Shortcrust Pastry Sheet, defrosted
100g feta cheese, crumbled
Vinaigrette, to finish
1. Preheat the oven to 200°C gas mark 6. Peel and halve the onions from root to tip and slice thinly. Heat the oil in a large frying pan and cook the onions over a low heat for 10 minutes until soft and translucent.
2. Stir in the pine nuts and raisins, turn up the heat to high and toss together for a minute or 2 until the pine nuts are toasted and the onion is starting to brown. Season and leave to cool.
3. Place the pastry sheet on a baking tray. Stir the crumbled feta into the onion mixture and spread over the pastry, leaving a 1.5cm border around the edge. Bake for 25 minutes until the pastry is golden and crisp.
4. Transfer the tart to a serving plate and pile the watercress on top. Drizzle with the vinaigrette and serve.
Typical values per serving:
This recipe was first published in April 2018.
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