Feta Tart

Recipe by Ben Crick


  • 200g Feta 
  • 1 Punnett of Cherry Tomatoes 
  • 6 Olives 
  • 1 Medium Onion 
  • 1 Tbsp Olive Oil 
  • 1 Tbsp Balsamic Vinegar 
  • 1 Tbsp Brown Sugar 
  • 50g Rocket 
  • 1 Sheet of puff pastry  
  • 1 Egg 


  1. Preheat the oven to 180 °C. 
  2. Line a baking tray with baking paper. 
  3. Slice one sheet of pastry into quarters and place on the baking tray. 
  4. Score the edge of the pastry by 1 cm. 
  5. Heat the olive oil in a pan on a medium heat. 
  6. Dice the onion roughly or finely depending on your preference and caramelize. 
  7. Once the onion begins caramelizing, add the vinegar and brown sugar. 
  8. Crumble feta into a bowl and add thinly sliced olives. 
  9. Add the caramelized onion to the bowl and mix them through. 
  10. Spread the feta mixture evenly out onto the pastry sheets, not going over the 1 cm border. 
  11. Slice and place the cherry tomatoes on each tart evenly, being careful not to add too many. 
  12. Egg-wash the border of the tarts. 
  13. Place the tray into the oven and cook for 20 to 30 minutes or until pastry is golden-brown. 
  14. Serve with Rocket garnished on top.