Save any leftover tart and enjoy it for lunch the next day. Pack in an airtight container and serve warm with a salad of rocket and halved cherry tomatoes.
- Combine the flour, salt and half the rosemary in a bowl. Stir in water and 1/4 cup (60ml) of the oil until combined. Turn onto a lightly floured surface and knead until just smooth. Wrap in plastic wrap. Place in fridge for 30 mins to rest.
- Meanwhile, heat the remaining oil in a large frying pan over medium heat. Cook onion, stirring, for 15-20 mins or until golden and caramelised. Stir in the remaining rosemary. Set aside to cool.
- Preheat oven to 200C. Roll pastry out on a piece of baking paper until 30cm in diameter. Sprinkle with Swiss cheese, leaving a 2.5cm border. Top with the onion mixture. Fold border over the filling. Transfer tart and paper to a baking tray. Bake for 35-40 mins or until pastry is golden.
- Combine the rocket and vinegar in a small bowl. Sprinkle the fetta over the tart. Scatter with rocket salad. Cut into wedges to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set