Individual tarts made from puff pastry filled with caramelised onion, feta, broccoli plus a thyme and egg filling. A lovely lunch or light dinner option.
This easy recipe for Caramelised Onion, Feta and Broccoli Tarts uses muffin tins to create individual pies. You can also make one big pie, but smaller pies have more pastry, and who doesn't love extra puff pastry! The red onions are perfectly caramelised with balsamic vinegar and brown sugar, which compliments the feta and broccoli so well.
Caramelised onion is such a great addition to to tarts and pies. On the website you will find a lovely Bacon and Egg Pie recipe that also includes caramelised onions. Don't knock it until you try it!
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Ingredient notes:
- Red onion: Red onions are slightly more mild and sweeter than brown onions. However, you can absolutely swap these for brown onions if that's what you have in the pantry.
- Pastry: I love puff pastry for tarts and pies. You could also use gluten free pastry sheets if you prefer, just note they won't puff up as much as regular puff pastry.
- Balsamic vinegar: This is quite critical for the caramelised onions. If you don't already have some in the pantry I highly recommend you get a bottle, it goes so well on salads too.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 220°C bake. Slice onions and fry gently in a pan with the oil for 5 minutes. Add the sugar and balsamic and cook at a low to medium heat for another 10 minutes, until caramelised.
Chop the broccoli into at least 24 florets (2 for each pie). Steam gently for a few minutes until just beginning to soften but not fully cooked. Cool with cold water and drain. Set aside for assembly. Whisk together the eggs, milk, thyme and seasoning.
Grease a muffin tray with 12 holes. Slice each pastry sheet into 4 and use a square of pastry to line each hole.
Assemble: Add half of the grated cheese and caramelised onion to the base of each pie, then 2 broccoli florets, then feta cheese. Fill ¾ full with egg mixture then top with the remaining onion and grated cheese.
Option to pull in the corners to close them up or leave them open. Bake for 25-30 minutes, until the pastry is turning golden brown. Serve hot and crispy.
Recipe FAQs:
Yes of course. I love warm, crispy pastry when the tarts are fresh from the oven. But these also taste great once cooled and are a great option for a picnic or road trip.
Feel free to substitute the broccoli for baby spinach leaves or blanched asparagus pieces.
Storage:
Store any leftover feta and broccoli tarts in an airtight container in the fridge for up to three days. To reheat, microwave for 30 seconds then toast in a panini press or bake to re-crisp the pastry.
These tarts can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating in the oven.
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Feta, Broccoli and Caramelised Onion Tarts
Individual tarts made from puff pastry filled with broccoli, feta, and caramelised onion and a creamy egg filling.
Ingredients
- 3 red onions
- 2 Tbsp oil
- 2 Tbsp brown sugar
- 3 Tbsp balsamic vinegar
- 1 large broccoli
- 6 eggs
- ¾ cup milk
- ¼ tsp dried thyme
- Salt and pepper to taste
- 3 sheets puff pastry
- 1 cup grated cheese
- 100g feta cheese
To serve
- Side salad
- Relish or chutney optional
Instructions
- Preheat the oven to 220°C bake.
- Slice onions and fry gently in a pan with the oil for 5 minutes. Add the sugar and balsamic and cook at a low to medium heat for another 10 minutes, until caramelised.
- Chop the broccoli into at least 24 florets (2 for each pie). Steam gently for a few minutes until just beginning to soften but not fully cooked. Cool with cold water and drain. Set aside for assembly.
- Whisk together the eggs, milk, thyme and seasoning.
- Grease a muffin tray with 12 holes. Slice each pastry sheet into 4 and use a square of pastry to line each hole.
- Assemble: Add half of the grated cheese and caramelised onion to the base of each pie, then 2 broccoli florets, then feta cheese. Fill ¾ full with egg mixture then top with the remaining onion and grated cheese.
- Option to pull in the corners to close them up or leave them open.
- Bake for 25-30 minutes, until the pastry is turning golden brown. Serve hot and crispy.
Notes
- To reheat, microwave for 30 seconds then toast in a panini press or bake to re-crisp the pastry.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 111mgSodium: 259mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 9g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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