Grape Tomato, Caramelized Onion & Feta Tart

I am enamored of puff pastry and spend more time than I care to mention thinking of different applications in which to put it to use, especially savory applications.  I am particularly fond of pissaldiere; in fact, I had planned to make it for today’s post, but I found these lovely grape tomatoes at Sam’s and decided, instead, to make this tart.  It’s delicious from the oven as well as at room temp; additionally, I had one tiny piece leftover, and I ate it cold, for breakfast.  It’s a great appetizer, as you can make it ahead, and cut it when your guests arrive. 
The caramelized onions take the longest to prepare, and I always make them the day before.  I’m always amazed at how many onions are required to make a scant cup of caramelized goodness.  They got a bit too brown in the oven, so I think I went a little too long on the stovetop.

Grape Tomato, Caramelized Onion & Feta Tart Printable recipe
1 sheet puff pastry, thawed
1 1/2 cup grape tomatoes, halved
3 medium onions, thinly sliced
1/4 cup feta cheese, crumbled
1/4 teaspoon dried basil
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon granulated sugar
Salt & pepper to taste
Heat 2 tablespoons olive oil in a heavy skillet and add sliced onions. 
Stir to coat onions in the oil and allow to cook on medium heat until onion begin to look translucent. 
Stir sugar into onions, lower heat, and continue to cook, stirring occasionally, until onions are a deep brown color.  The entire process took about 40 minutes, start to finish.  Be patient, as you don’t want to burn the onions.  Allow onions to cool to room temperature or refrigerate until ready to use.
Preheat the oven to 400 degrees.
In a small bowl, combine halved tomatoes, 1 tablespoon olive oil, the basil, and salt & pepper to taste; set aside.
Crumble feta and set aside.
Prepare a sheet pan with parchment, or spray with non-stick spray.
Open thawed sheet of pastry onto prepared pan.
Using a sharp knife, lightly score the outer 1/2 edge of all four sides of pastry. 
Using a slotted spoon, place tomato halves onto pastry – don’t pour onto pastry, as tomato juice will have collected in the bottom of the bowl.
Distribute caramelized onions over tomatoes and sprinkle on the feta.
Bake for 30 minutes in the 400 degree oven.
Allow to cool for at least 5-10 minutes before slicing.

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