Cheese and onion tarte fine with herb salad

Serves: 4
Course: Starter
Cooking Time: 40 mins
Prep Time: 20 mins
  • For the onion jam:
  • 4 medium brown onions
  • 1tbs vegetable oil
  • 1tsp sea salt
  • 1tsp ground black pepper
  • 100ml red wine vinegar
  • 100g brown sugar
  • For the vinaigrette:
  • 5tbs extra virgin olive oil
  • 2tbs red wine vinegar
  • 1tbs honey
  • Salt and pepper to taste
  • For the tarte fine:
  • 1 sheet of pre-rolled puff pastry
  • 1 ball buffalo mozerella
  • 1 whole egg, beaten for egg wash
  • 2tbs grated Parmesan
  • 50g feta cheese
  • Small bunch of mint leaves (extra for garnishing)
  • Small bunch of flat leaf parsley, picked
  • Small bunch of rocket leaves
  1. To make the onion jam, peel the onions and cut in half, then slice thinly and place in a non-stick pan along with the vegetable oil. Season with salt and pepper and cook on a low to medium heat until the onions have softened and gone golden brown. Add the vinegar and bring to a simmer, then add the brown sugar and stir. When the sugar has dissolved, lower the heat and leave simmer for 30 minutes, stirring regularly, or until a jam-like consistency has formed. Remove from heat and allow to cool. This will keep in the fridge for a few weeks
  2. To make the vinaigrette for the herb salad, put the oil, balsamic vinegar and honey in a bowl and whisk until mixed, then season with some salt and pepper.
  3. Now to assemble the tart. Take the rectangle sheet of puff pastry out and place the pastry on a baking tray lined with parchment paper. Spoon on a layer of the cooled onion jam, leaving an inch of pastry clear all around the edge of the pastry. Slice the mozzarella thinly and place in a line down the centre of the jam.
  4. Mix the egg and then brush the pastry with the egg wash, all around the edges. Sprinkle the Parmesan over the jam and mozzarella and then bake in the oven for 20 minutes at 200 degrees, until golden brown.
  5. Take out of the oven and crumble the feta over the top. Dress with some mint leaves and cut into fingers for canapés, or as larger slices for a light starter.
  6. For the fine herb salad, place the mint leaves, flat parsley and rocket in a bowl and mix gently by hand. Dress with some of the vinaigrette and serve alongside the tarte.
Mark Moriarty

Mark Moriarty

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.