Med veg and feta tart with onion and fennel jam

Med veg and feta tart with onion and fennel jam

By
From
Thrive on Five
Serves
2 adults, 2 children
Photographer
Dan Jones

This light, savoury tart is based on the French pissaladière and is brimming with vegetables. The sweet smell of puff pastry and roasted vegetables as it comes out of the oven is enough to whet your appetite and the tart looks stunning on the dinner table, too. Great eaten hot or cold.

For the onion and fennel jam

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 medium red onions, finely sliced, (240g)
1 large bulb fennel, very finely sliced, (240g)
sea salt
freshly ground black pepper
2 tablespoons red wine vinegar
1 tablespoon soft brown sugar

For the tart

Quantity Ingredient
240g chestnut mushrooms, cut into bite-sized pieces
240g cherry tomatoes, halved
1 red pepper, cut into 2cm pieces, (160g)
2 tablespoons olive oil
a few thyme leaves
120g jarred artichoke hearts, drained
1 tablespoon green pesto
375g sheet of ready-rolled puff pastry
1 egg, lightly beaten
100g feta cheese
basil leaves, to serve

Method

  1. To make the jam, heat the oil in a heavy-based saucepan and add the onions and fennel with ½ tsp salt. Add the vinegar, sugar and about 100ml of water. Bring to the boil, then reduce the heat to a simmer, cover and cook for about one hour until the onions and fennel are reduced, thick and sweet (you may need to add 1 tbsp of water now and again if the onions look like they are drying out too much). Leave to cool.
  2. Meanwhile, for the tart, preheat the oven to 200°C.
  3. Put the mushrooms, tomatoes and pepper in a roasting tin with the oil and a few thyme leaves and place in the oven for about 30 minutes. Once cooked, mix in the artichoke hearts and pesto. Season well with salt and pepper and leave to cool.
  4. Line a baking tray with baking parchment and place the pastry sheet on top. Score the pastry around the edge, leaving a 2.5cm border all round. Prick all over the inner rectangle with a fork and then brush the entire rectangle with the egg. Bake for about 20 minutes until light golden brown (the middle will rise but flatten it before you put the filling on top). This method saves the need for fiddling around with baking beans.
  5. Remove from the oven, flatten the pastry and spread the cooled onion and fennel jam all over the inner rectangle. Top with the roasted vegetables and return to the oven for another 10 minutes until the vegetables are warmed through.
  6. Crumble over the feta and tear over some basil, to serve.
Tags:
Healthy
five a day
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