Sweet Onion and Feta Tart

By Chef B. Boukim

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 6

Ingredients

• 1 sheet (14 oz) Puff pastry sheet, thawed
• 3 medium Large sweet onions, thinly sliced
• 2 tbsp Olive oil
• 1 cup Feta cheese, crumbled
• 2 tbsp Fresh oregano, chopped
• 1 tbsp Honey
• 1 tsp Lemon zest
• 1/4 tsp Red pepper flakes
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 large Egg, beaten (for egg wash)
• 1 tbsp Fresh dill for garnish

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium-low heat. Add the sliced onions and salt. Cook for 20-25 minutes until soft, golden, and caramelized.
3. Stir in the honey and red pepper flakes in the last 2 minutes. Remove from heat and let cool slightly.
4. Unfold the puff pastry onto the baking sheet. Score a 1-inch border around the edge with a sharp knife, not cutting all the way through.
5. Prick the center area with a fork to prevent puffing. Brush the border with beaten egg.
6. Spread the caramelized onions evenly within the border. Crumble the feta on top and sprinkle with oregano and lemon zest.
7. Season with black pepper. Bake for 20-25 minutes until the pastry is puffed and golden brown.
8. Let rest for 5 minutes. Slice into rectangles, garnish with fresh dill, and serve warm or at room temperature.