Onion and feta tart

  • serves 4-6
  • Easy

There’s really nothing easier than making a tart with some of the great shortcrust pastry you can buy at supermarkets and it always looks so impressive. This classic tart is filled with sweet caramelized onions and tangy feta cheese.



  • shortcrust pastry 500g pack
  • butter 25g
  • olive oil
  • onions 4 large thinly sliced
  • sugar a pinch
  • parmesan grated to make 2 handfuls
  • parsley chopped to make 2 tbsp
  • double cream 142ml pot
  • eggs 2 plus 2 yolks
  • feta 75g crumbled


  • Step 1

    Line a deep, 20cm, loose-bottomed tart tin with pastry. Bake blind at 200C/fan 180C/gas 6 for 15 minutes. Remove paper and beans and cook for another 5 minutes. Melt the butter with splash of oil and add the onions. Stir, then cook over a low heat for about 20 mins until soft. Add the sugar and turn heat up until the onions are slightly darker. Season. 

  • Step 2

    Sprinkle half the parmesan over the base of the tart, then add the onion. Mix the parsley, cream and eggs and stir in the feta. Season and pour into the tart. Sprinkle the remaining cheese on top. Bake for 20 mins at 180C/fan 160C/gas 4 until set.