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Fathead dough stands in again for yet another recipe, this time a Sundried Tomato, Feta and Onion Tart! You might be thinking the onions and tomato will make this a high carb dish but it’s not too high at all. You can eat it on its own or pairing with something like a side salad would be really nice and simple.
I made this in my new rectangular tart pan to get some good use out of it, absolutely love this pan by the way, along with my little mini tart pans. But you can always make this in a round tart pan or similar.
Although this has few ingredients, the flavours are beautiful and great for vegetarian guests too. You can also vary it by changing up your fillings to make all different kinds of tarts!
You’ll only need half a quantity of Fathead dough for this recipe so I suggest making two tarts or using the leftover dough for another recipe like my Spinach and Ricotta Tart or Fathead Cheesy Herb and Garlic Pullapart. You can also make little crackers in the oven.
Sun Dried Tomato, Feta and Onion Tart
Ingredients
- ½ quantity Fathead dough with coconut
- 1 onion, sliced finely
- 2 tbsp red wine vinegar
- 1 tbsp butter
- 3 tsp thyme, chopped
- 2 tbsp freshly grated parmesan
- 100 g feta, crumbled
- 100 g sun dried tomato, chopped 9-10 pieces
- 3 eggs
- 1/2 cup cream
- 1 tsp garlic powder
- salt
- pepper
- olive oil spray
Instructions
- Make Fathead according to recipe adding garlic powder and salt. Spray large rectangular tart case with olive oil.
- Roll your dough into a rectangle shape and line the case with your dough. Trim by pressing pastry onto the edges of the tart pan until it cuts through and then remove the excess.
- Save excess dough for another recipe or cut into pieces and bake to make crackers. Prick base of dough all over with a fork and bake at 180°C/355°F for 5 minutes.
- Melt butter in frying pan, add onion and sauté until soft. Add vinegar, sauté until onion is nicely coloured and most of the liquid is gone. Add 1 teaspoon thyme and mix through.
- Layer onion, tomato and feta on the pastry. Sprinkle over parmesan cheese.
- Mix together the eggs and cream and season with salt and pepper. Pour egg mix over the fillings in the tart case VERY carefully. If you pour too fast the egg will run over the top of the fillings and can go down the sides of the pastry. Pour slowly and evenly and give the egg time to sink in to all the nooks and crannies.
- Sprinkle over remaining thyme. Bake at 180°C/355°F for approximately 20 minutes or until cooked and set. Cool in case until cool enough to handle and then remove to a wire rack to finish cooling. Cut into large pieces for a main meal or small serving squares for appetisers.
Notes
Nutrition
Lovely recipe 🙂
Thank you!