Wholemeal caramelised onion and cheese tart

Recipes / Vegetarian

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.

Recipe «Wholemeal caramelised onion and cheese tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 2 cups wholemeal plain flour, 1 tsp sea salt flakes, 1 tbsp rosemary, finely chopped, 1/2 cup chilled water, 1/3 cup olive oil , 750g brown onions, thinly sliced, 60g Swiss cheese, coarsely grated, 20g baby rocket leaves , 2 tsp balsamic vinegar, 50g fetta, crumbled.

Ingredients:

  • 2 cups wholemeal plain flour 
  • 1 tsp sea salt flakes 
  • 1 tbsp rosemary, finely chopped 
  • 1/2 cup chilled water 
  • 1/3 cup olive oil 
  • 750g brown onions, thinly sliced 
  • 60g Swiss cheese, coarsely grated 
  • 20g baby rocket leaves 
  • 2 tsp balsamic vinegar 
  • 50g fetta, crumbled 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Combine the rocket and vinegar in a small bowl. Sprinkle the fetta over the tart. Scatter with rocket salad. Cut into wedges to serve.