Caramelised onion and feta tartlets

Name: Caramelised onion and feta tartlets
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 60
Ingredients: 275 g (10oz) plain flour; 50 g (2oz) cheddar cheese; 150 g (5oz) butter; 450 g (1lb) large Spanish onions; 6-8 pitted black olives; 4 sun-dried tomatoes; 3-4 artichoke hearts (optional); 125 g (4oz) feta cheese; 284 mL carton double cream; salt and ground black pepper; 45 mL chopped fresh basil

These popular feta tartlets are deliciously crisp and cheesy.

By The GH Kitchen TeamPublished: 04 September 1996

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Good Housekeeping

Preparation Notes: Plus chilling

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Yields:

Prep Time:

30 mins

Cook Time:

1 hr

Total Time:

1 hr 30 mins

Ingredients

275 g (10oz) plain flour
50 g (2oz) cheddar cheese
150 g (5oz) butter
450 g (1lb) large Spanish onions
6-8 pitted black olives
4 sun-dried tomatoes
3-4 artichoke hearts (optional)
125 g (4oz) feta cheese
284 ml carton double cream
salt and ground black pepper
45 ml chopped fresh basil

Directions

1. Step 1
  To make the pastry, place the flour, grated Cheddar and 75g (3oz) butter in a food processor; process until the mixture forms crumbs. Add 120ml (8tbsp) cold water; pulse until the crumbs come together in a clough, wrap in clingfilm and chill for 30min. Halve and, thinly slice the onions, olives and tomatoes; chop the artichokes, if using. Crumble the feta cheese.
2. Step 2
  Melt remaining butter in a frying pan, add the onions and cook for 15-20min, stirring occasionally until mixture softens and begins to caramelise. Add the cream, bring to the boil and bubble for 15-20min or until the liquid has reduced, stirring occasionally. Off the heat, season and cool.
3. Step 3
  Roll the pastry out thinly on a lightly floured work surface. Stamp out rounds with a 5cm (2in) plain cutter and line 12 mini tartlet tins. Prick the bases and chill for at least 20min. Bake blind at 200°C (400°F) mark 6 for 15-20min or until golden, then remove from the oven (see Cookery Editor’s Tip). Stir the feta into the onion mixture.
4. Step 4
  Arrange the cooled cases on baking sheets. Fill each one with a teaspoonful of the onion mixture, topped with a slice of olive and sun-dried tomato or piece of artichoke heart.
5. Step 5
  Return tartlets to the oven; cook for 10min. Cool for a few minutes, then garnish.
  
  To freeze: Pack and freeze at the end of step 4.
  
  To use: Cook from frozen at 200°C (400°F) mark 6 for 20-25 min.
  
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Cook's tip

To bake these tartlets blind, place an unfilled tartlet tray on top of the tray lined with pastry; cook both together.

Per Serving:

Calories: 70

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time