• 1 1/2 tbs Olive Oil
  • 4 Brown Onions, sliced
  • 1 tbs Brown Sugar
  • 5 Sprigs Freshzest Thyme - savoury
  • 2 tbs Balsamic Vinegar
  • Sea Salt
  • 1 sheet Shortcrust pastry, thawed
  • 100g Feta, Crumbled
  • 1 Pear, Sliced thinly
  • 1/2 Cup Rocket leaves

Pear and Onion Tarts.


Preparation Time: 15 Minutes

Cooking Time: 50 Minutes

Serving Size: 6 small tarts

  1. Preheat oven to 200 degrees Celcius. Cut the pastry to the tart case shapes. Blind bake in oven for 5 minutes. Place aside.
  2. Place the olive oil in a large non stick frying pan and heat over a medium heat. Add onions and cook for about 15 minutes or until softened. Add sugar, thyme, balsamic vinegar, salt and cook whilst continuously stirring for 5 minutes or until caramelised.
  3. Fill the tarts with the caramalised onion mix and top with goats cheese. Bake for a further 20-25 minutes.
  4. Remove from oven and top with rocket and thinly sliced pear. Drizzle with a small amount of olive oil and vinegar to serve.
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