Caramelised Red Onion & Feta Mini Breakfast Tarts
These puffed pastry breakfast tarts look very impressive & indulgent, yet they take less than 20 minutes to make (depending on chosen flavours) and are packed with nutrients. This recipe can be easily adapted based on what ingredients you have at home, but the base for the filling is always the same – eggs, yoghurt, salt and pepper. This recipe focuses on caramelised red onions, feta, grated cheddar, and chives and the combination is mouth-watering. Perfect for a lazy Sunday morning at home or feeding a crowd at brunch! If you have muffin cases this will make the whole process less fiddly, but it will still work without as long as you grease the muffin tray holes well with olive oil.
Servings: 8 tarts
Time: 40 minutes
Ingredients
1 red onion, peeled and finely sliced
knob of butter
1 tsp coconut sugar or regular brown sugar
1 tsp balsamic vinegar (optional)
drizzle olive oil
coconut sugar
large sheet of shop bought puff pastry
4 eggs
150g Greek yoghurt
sprinkle grated cheese
crumbled feta
chopped chives
pinch salt & pepper
Method
Preheat the oven to 180C fan. Fill the muffing tray holes with eight muffin cases or grease them well with olive oil.
As the oven heats up, start to caramelise the onions. Heat the olive oil to a pan over low-medium heat, add the red onion, salt and sugar and allow to cook until the onion has softened and is starting to brown (this should take around 8-10 mins). Stir through the balsamic vinegar if using.
Whilst the onions are caramelising, lay out the sheet of puffed pastry and, using a round cutter roughly double the size of the holes, cut out eight circles of puff pastry. Carefully press these into the muffin cases or tray using your fingers, making sure to mould it right into the edges.
Blind bake these for 4 minutes until the pastry starts to puff up. Remove from the oven and, using the back of a spoon, press down the base and sides of each tart so they are less ‘puffed’ to allow for more filling.
Whisk the eggs, Greek yoghurt, grated cheddar, crumbled feta, chives, salt and pepper in a mixing bowl and spoon these generously into each pastry base.
Divide the caramelised red onion into roughly eight portions and place these on top of each tart with any leftover feta lying around.
Bake in the oven for 15-17 minutes until the egg mixture is set and the pastry is lovely and golden.
Remove from the over, set aside to cool slightly then serve.