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Caramelised onion, feta, and thyme puff tartlets
All-butter puff pastry tartlets with deeply caramelised onion, salty feta, thyme, and crisp raised borders.
Prep25 min
Cook50 min
Rest10 min
Oven200°C
Servings8
Adapted for the home kitchen from documented Greek-inspired recipe references
Ingredients
Written for a 30 × 40 cm baking sheet
Units
Temperature
Servings
- 500 g onions, thinly sliced rounded
- 25 g butter rounded
- 15 ml olive oil rounded
- 8 g brown sugar rounded
- 15 ml balsamic vinegar rounded
- to taste fine salt rounded
- 320 g all-butter puff pastry, cold rounded
- 180 g feta, crumbled rounded
- 6 g fresh thyme leaves rounded
- 1 egg, beaten for glazing rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Cook onions with butter, oil, and a pinch of salt over medium-low heat for 25 minutes. Add sugar and vinegar; cook until jammy and dry. Cool completely.
- Heat the oven to 200°C and line a large baking tray. Cut the cold pastry into eight rectangles, lay them on the tray, and score a 1 cm border on each without cutting through.
- Dock the centres, brush borders with egg, and spoon cold onion inside each border. Add feta and thyme.
- Bake for 16 to 20 minutes until the borders are tall and deeply golden and the bases are crisp.
- Cool on a rack for 10 minutes; serve warm or at room temperature.
Notes
- Warm onion melts the pastry fat, so the topping must be fully cool.
- Keep filling inside the scored border so the edges can rise.
Sources consulted
Good with
Sources consulted
From Christoph Mayer