Feta and pine nut tart with caramelised onion chutney
I came across a recipe in a magazine and only had one ingredient. I completely changed it, its totally delicous and it makes me proud that I experiment with food!
|¼ cup||Sliced ham|
|0 handful||Red onion|
|2 Tbsp||Pine nuts|
|2||Flaky puff pastry|
|0.025 cup||Fresh cream|
- Put sheet of pastry on baking tray lined with baking paper. Using second sheet cut strips for around the edges (use a little water on underside to bind), mark with a knife in 1cm spaces in the middle of the pastry and bake on 220 degrees for 15mins or until semi golden. Remove. Reduce oven to 180 degrees. Fry onion and garlic in olive oil until clear, set aside to cool. Wisk eggs & cream and set aside. Spread out cooked onion and garlic on bottom of cooked pastry. Then ham, sun dried tomatoes, pinenuts, red onion, dolop chutney and crumbed feta.... pooring cream and egg mix last (make sure this doesnt spill over). Spread feta on top and bake in oven for 20mins (or until golden) reducing oven to 180 degrees.
- Serve as a light lunch with a glass of white and salad or as a starter for a summer dinner!