GRAPE AND ONION TART
Who doesn’t like a nice tart?
Brunch or lunch, dinner or supper, a nice tart can be a pleasure. And this particular tart, with its delicious sweet and savoury combination, should hit the spot, whenever.
The cream cheese pastry is gently rich, and the filling takes no time to put together.
Fried onions and garlic combine with fresh grapes, lots of herbs, and feta on top for good measure.
Everything melds together in the baking and intensifies in flavour. Savoury, sweet and satisfying.
We hope you like it.
Jan
GRAPE AND ONION TART
Serves 4
Pastry
1 blind-baked tart shell, 33cm x 10cm or equivalent, made from a 1/2 quantity of
Revenge Gluten-free Cream Cheese Pastry
Filling
50 gm butter
2 red onions, finely chopped
3 cloves garlic, minced
2 tablespoons thyme, leaves only
2 tablespoons sage, finely chopped
2 tablespoons rosemary, finely chopped
300 gm seedless grapes, green, red or mixed
2 tablespoons rice flour or potato flour
2 tablespoons extra virgin olive oil
1 egg, whisked with 1 tablespoon water
100 gm marinated goat’s feta, drained and broken up
Splash of Vincotto, optional
Preheat oven to 180°C.
Heat butter in a frying pan over low heat. Add onion and garlic and saute for 5 or 6 minutes until softened.
Add herbs and stir to combine. Set aside in a large bowl to cool.
Add grapes and flour to onion mixture and toss to combine. Stir through olive oil, season to taste and press into pastry case. Brush edges with whisked egg wash.
Scatter goat’s feta over the tart and bake for around 25-30 minutes until golden and cooked through.
Serve warm with a drizzle of vincotto.