Another delicious and impressive party nibble of the vegetarian variety. Takes a while to do the preparation steps, but they aren't complicated, just a little slow.

For 12 tarts:


  1. Pre-heat oven to 180C (350F)
  2. Cut rounds out of bread large enough to cover the cups of a shallow patty pan
  3. Dip bread in olive oil, turning so that there's oil on both sides.
  4. Drain, and press into the patty pan for nice concave tart bases - weigh with baking beans or dried peas. If you don't have a patty pan, bake flat on a papered baking tray - the tarts will be slightly harder to eat, but still delicious
  5. Bake for 5-10 minutes until golden and crisp
  6. Meanwhile, either:
  7. Follow the recipe for caramelized onions here
  8. or, for a slightly quicker filling:
  9. Cut onions into quarters and slice
  10. Heat 2 tablespoons of olive oil with a good pinch of salt over a low to medium heat and add onions
  11. Stir over the heat for 15 minutes - do not be tempted to turn the heat up or the onions will over-brown/burn - until softened and turning golden
  12. Add 2 tablespoons of balsamic vinegar and 2 tablespoons of brown sugar to the pan
  13. Stir, still over a low heat, for another 5-10 minutes until the mixture is sticky, thick and hanging together.
  14. Fill the tart cases with the onion (or put the onion on top if the bases are flat, making a well in the centre of the onion)
  15. Top with feta and serve.

(Note do the assembly of case, onions and feta at the venue you'll be serving at to avoid the bases losing crispness, and serve immediately - they won't last long enough to go soggy).

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