Last nite my friends and I celebrated the Independence Day "Weekend" with a Wine Nite Dinner. 10 bottles of wine and 5 delicious dishes.
- Greek Lamb Roll Ups
- Spring Vegetable Stew with Beaujolais
- Pork Roast
- Spicy Coconut Vegetables
- Red Onion, Feta & Olive tart
- Fresh fruit for dessert
It was a great time and I ended up finding a new favorite recipe. Both dishes that I made came from a new little recipe book I picked up at a church basement used booksale. One was spicy coconut vegetables, which turned out pretty well but not like I had expected - and not spicy at all. The second, and the one I adored, was a Red Onion, Feta and Olive tart. I'm not a huge olive fan, but I can handle black olives, and on this they were great. But what really made it were the carmelized onions (mmmm) and fresh basil - two of my favorite ingredients. The best part about this dish was how simple it was. The hardest part was enduring the chopping of two red onions. With the pastry I bought I didn't even have to roll it out! This is definitely a keeper - and although I usually find ways to change and improvise recipes I'm not sure this needs any changing! Except it is a bit high in calories & fat. Most of this is accounted for in the puff pastry - and although it is part of what makes this so delicious, I wonder if there is a different way it could be made to cut some of those out!
Unfortunately, I didn't take a picture before we gobbled it up...but I promise it looks beautiful!
Red Onion, Feta & Olive Tart
Pantry
- 1 oz. butter
- 2 tbsp. light brown sugar
- 2 tbsp. balsamic vinegar
Groceries- 2 large red onions, finely sliced or coarsely chopped
- 16 oz. puff pastry, thawed
- 4 oz. feta cheese, crumbled
- 6 oz. pitted black olives, chopped
- fresh basil leaves, shredded
HEAT butter in a pan & add onions. Add a pinch of salt & saute for about 10 minutes, until carmelized. Add sugar & balsamic vinegar & cook for 5 more minutes. Leave to cool
PREHEAT oven to 400°F.
ROLL OUT the pastry on a floured surface & use it to line a 12 x 8.5 inch flat cookie pan. Cover with the onion mixture. Scatter the feta & olives on top. Optional: Season with salt & pepper, drizzle with olive oil.
BAKE 15-20 min. until pastry is risen, golden, & crust is crisp. Scatter shredded basil leaves on top. Slice & serve.
45 minutes. Serving Size: 1/4.
Per Serving: 646 calories, 11g protein, 53g carbs, 44g fat, 18g sat. fat
Labels: Black Olives, Entree, Feta, Onions, Puff Pastry
