This rustic tart is quick and easy to make. No pastry skills required. If you are eating a Mediterranean style diet, or trying to increase your vegetable intake, this is for you - lots of olive oil, wholemeal flour, and vegetables. It also happens to be delicious…
This pastry came to me from my Dad (in the form of a baked tart waiting for me when I got home from a long day thanks Dad)… that came to him from a Coles magazine. You can find the original recipe here.
I like it loaded with sweet caramelised onion and fresh greens (that funnily enough also came from my Dad…) tossed in feta (made by my Dad). It is pretty flexible and I feel like it has a lot of potential as a whatever-is-in-season type of tart.
If you want a dairy free version of this, try using silken tofu and nutritional yeast in place of the feta. Omit the butter with the onions - just add an extra tbs of olive oil instead.
Caramelised onion & silverbeet tart
1 cup plain flour
1/2 cup wholemeal flour
3 tsp baking powder
1/4 cup olive oil + 4 extra tbs
1/3 cup chilled water
2 red onions
1 bunch silverbeet (chard), stems removed and finely shredded (kale also works well on this tart, however it needs a quick saute first unlike the silverbeet that goes on uncooked).
200g feta (green peppercorn feta in oil if you can find it or if you make your own)
To make the pastry, place the plain flour, wholemeal flour and baking powder in a food processor. Pulse to ensure the baking powder is evenly dispersed. Add 1/4 cup olive oil and chilled water and pulse until moist and coming together. Pour into a bowl and knead to form a ball. Wrap and place in the fridge for 20 minutes.
Turn the oven to 200 degrees Celsius.
Thinly slice the two onions and place in a frying pan with 2 tbs oil and the butter. Cook on a low heat until soft and caramelising - about 15 minutes.
Cut the stalks out of the silverbeet. Thinly shred the leaves and place in a large mixing bowl. Crumble in the feta and sprinkle with the 2 remaining tbs of olive oil, and a good crack of black pepper. Mix well with your hands.
Roll out the pastry between two sheets of baking paper until it is about 30cm in diameter. Remove the top sheet of baking paper. Place the caramelised onion on the pastry and spread, leaving a good inch of pastry uncovered around the edge.
Pile the silverbeet and feta on top, and fold the edge up to create a lip.
Bake for 30 minutes until the pastry is golden and crispy.
Serve with fresh tomatoes with a sprinkle of salt and balsamic vinegar. If you have made a batch of my pickled cherry tomatoes they are also good as a side.