Wholemeal Caramelised Onion and Cheese Tart

Ingredients

2 cups (320 g) wholemeal plain flour
1 tsp sea salt flakes
1 Tbs finely chopped rosemary
1/2 cup (125mL) chilled water
1/3 cup (80mL) olive oil
750 g brown onions, thinly sliced
60 g Swiss cheese, coarsely grated
20 g baby rocket leaves
2 tsp balsamic vinegar
50 g feta, crumbled

Method

Combine the flour, salt and half the rosemary in a bowl. Stir in water and 1/4 cup (60mL) of the oil until combined. Turn onto a lightly floured surface and knead until just smooth. Wrap in plastic wrap. Place in fridge for 30 minutes to rest.

Meanwhile, heat the remaining oil in a large frying pan over medium heat. Cook onion, stirring, for 15-20 minutes or until golden and caramelised. Stir in the remaining rosemary. Set aside to cool.

Preheat oven to 200 C. Roll pastry out on a piece of baking paper until 30 cm in diameter. Sprinkle with Swiss cheese, leaving a 2.5 cm border. Top with the onion mixture. Fold border over the filling. Transfer tart and paper to a baking tray. Bake for 35-40 minutes or until pastry is golden.

Combine the rocket and vinegar in a small bowl. Sprinkle the feta over the tart. Scatter with rocket salad. Cut into wedges to serve.

Credits: Coles

Photo Credits: Coles