Caramelised Onion, Feta and Rosemary Tarts

Serves Makes 24


  • 3 large brown onions, halved lengthwise and then thinly sliced
  • 25g butter
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 2 sheets (300g approx) frozen short crust pastry
  • 2 Henergy Cage Free Eggs
  • 100g feta, crumbled
  • 200ml cream
  • 1 tablespoon finely chopped rosemary
  • salt and freshly ground black pepper


  1. Place the onion, butter and oil into a saucepan, cover and cook over a gentle heat for 20 minutes, stirring at times.
  2. Remove the lid from the pan, increase the heat to moderate, add the balsamic vinegar and allow to cook and reduce until the onion is dark and glossy.
  3. Set aside to cool.
  4. Preheat the oven to 200 C.
  5. Cut pastry rounds with a glass or cookie cutter and line 24 mini muffin tins.
  6. Whisk the eggs and cream together in a jug until well mixed.
  7. Divide the onion between the pastry cases, sprinkle with feta and rosemary.
  8. Pour in the egg and cream mixture, season with ground pepper and a little salt.
  9. Bake for 15 minutes until puffed and golden.
  10. Cool on a wire rack and store in an airtight container in the fridge or freeze until required.