HOW TO MAKE: Savoury tarts with caramelized onions, feta, and grape tomatoes
Dough:
3 cups (375 g) all-purpose flour
1 tsp (6 g) salt
1¼ cup (284 g) cold butter, cubed
½ cup (125 ml) water, ice-cold
2 tbsp (28 g) butter
can divide and freeze half for later use
For the filling per tart:
2 tbsp extra-virgin olive oil
2 yellow onions, sliced
1 cup water
1 cup grape tomatoes, sliced
1/2 cup crumbled feta cheese (or goat cheese)
4 tsp honey
1 egg + 2 tbsp water, whisked
salt, QB
pepper, QB
For the dough, mix the flour and butter with your hands. Work quickly to cut the butter into the flour until it resembles coarse sand with some pea-sized pieces scattered throughout. Add in the ice-cold water, gently tossing the flour-butter mixture with the water until no water remains. Wrap in plastic wrap. Place dough into the fridge to chill and to allow the dough to relax for 30 minutes to 1 hour. After the dough has chilled, remove from the fridge. You can divide and freeze half for use later. With half of the dough, transfer to a lightly floured work surface. Lightly dust the surface of the dough with more flour, and roll the dough into a circle. Cut into 4 quarters.
Preheat your oven to 425F. In a frying pan, heat up olive oil and add onions, salt, and water. Stir occasionally and remove once the onions are caramelized. On a baking sheet with parchment paper, add honey, black pepper, feta, tomatoes, and caramelized onions. Place the dough over the ingredients and press the edges to form a tart. Spread the egg wash on the surface and add some salt. Poke some holes with a fork to allow the steam to exit while cooking. Bake for 15-20 minutes or until golden and remove from the oven. Flip over and enjoy hot or cold.
Serves 6 tarts