Caramelised Onion Filo Tart
This is one for your meat-free Mondays. It’s sweet, cheesy, flaky and perfect for all the veggies out there!
You can also really play around with this dish by adding different cheeses, like a sprinkling of goats cheese or switching it up with various toasted nuts or side salads. The tart possibilities are endless so I highly recommend you give this recipe a go. I served up mine with spring greens and chill for that added veggie hit so I could feel even more like a vibrant green goodness – but serve with whatever you fancy! Grilled asparagus is always a good option as you simply need to lightly coat in olive oil, season with salt and pepper, then grill until tender and slightly charred. The smoky and ever so slightly bitter flavours work really well with the sweetness of the tart. For anyone needing an extra carby hit to fill them up, just throw some herbed couscous on the side and a mixed green salad to really fill the plate.
For more meat-free meals, my spiced potato patty burger and garlic, lemon and chilli pasta are ready and waiting for you. Mondays are sorted.
Ingredients
- 4 smallish red onions, peeled and cut in half
- 5 sheets of filo pastry
- 70g melted butter
- 2 tbsp soft brown sugar
- 1 tbsp balsamic vinegar
- 10 sage leaves
- 100ml vegetable stock
- 50g grated cheddar
- Pinch of pine nuts (optional)
- Greens to serve with
Method
- Preheat the oven to 170°C/375°F/Gas Mark 5.
- Brush the melted butter all over one side of the filo pastry then line a shallow cake tin one layer at a time.
- Bake in the oven for 10 minutes, until slightly golden and crispy- Remove from the oven when ready and remove from the cake tin.
- In a similar-sized frying pan on low-medium heat, melt the sugar and then add in the vinegar.
- When combined, add in a knob of the butter.
- Now add in the halved onions flat side down, throw in the sage leaves too.
- Leave them to get colour for about 15-20 mins.
- Once they have caramelised, flip them over and add in the vegetable stock and put a lid on the pan so that the onion can cook through, this should take around 10 mins.
- Once cooked, place the onions into your filo tart shell, which is on a baking tray...
- Reduce any liquid left in the frying pan by half so that it’s thick and syrupy.
- Pour this over the onions in the tart.
- Sprinkle over the grated cheese and pine nuts.
- Place back in the oven so the cheese melts, around 5-10 mins.
- In that time prep and cook your greens, I’ve gone for spring greens with some chilli.
- Serve up and enjoy!