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Red Onion & Feta Cheese Tart

Sometimes you’re stuck for an idea of what to make and decide to see what you can put together using what you have to hand, and that’s how this Red Onion & Feta Cheese tart recipe came about! Red Onion & Feta is a great combination anyway, and when I was stuck for something for dinner and had some onions to use, I decided to make things up as I went along and put together this tart. Despite completely winging it, it turned out really well and if you want a tart that’s nice and simple – and only take a little time – then this is definitely worth a try!

Red Onion & Feta Cheese Tart

Print Recipe
Serves: 4 - 6 Cooking Time: 1 hour


  • 3 x Large Onions
  • 200g Feta
  • 200ml Sour Cream
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Balsamic Vinegar
  • 2 x Eggs
  • Pinch of Salt
  • 50g Butter
  • Handful of Fresh Basil
  • 500g Shortcrust Pastry
  • 10" Tart Tin



Pre-heat your over to 200°C/375°F/Gas Mark 5.


Roll out the pastry to be about one inch larger than your tart tin.


Line the tart tin with the pastry - getting into all of the corners - and then line it with baking paper and fill with baking beans.


Bake in the oven for 15 minutes, then remove the baking beans and paper then bake for a further five minutes. Leave to cool.


Peel, halve and slice the red onions into strips.


Place a large pan over a medium-low heat, add in the butter and let it melt, then add in the red onions and leave to cook and soften for 10 minutes.


Once softened, add in the brown sugar, balsamic vinegar, and salt and stir and allow to cook for another 10 minutes to become sticky and jammy. Remove from the heat and leave to cool slightly.


In a bowl, crumble in the feta cheese, then crack in the eggs and stir into the cheese.


Add the sour cream, and stir into the cheese and eggs.


Slice the basil and add into the cheese mixture.


Line the pastry case with the red onions, and then pour and smooth over the cheese topping.


Turn the oven down to 180°C./350°F/Gas Mark 4.


Place into the oven and bake for 30 - 35 minutes.


Serve hot or cold - it's great either way!

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