Recipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson
2 cups wholemeal flour
½ tsp salt
220g cold butter, cut in cubes
¼ cup iced water
½ cup walnuts
Pulse the flour and salt in a food processor then add the butter and mix until just broken up. Add the walnuts and pour in the water pulsing to just bring the pastry together.
Roll into a ball and rest.
8 red onions, sliced
4 tbsp macadamia oil
½ cup brown sugar
½ cup balsamic vinegar
Heat the oil and butter in a sauté pan. Add the onions and salt and fry till golden. Scrape the brown caramelised yumminess from the bottom of the pan and keep frying. This step takes approx 10 minutes.
Add the brown sugar, salt and vinegar to the onions. Cook for approx 10-15 more mins until the vinegar and sugar reduce down and become syrupy. Cool down before using in the tart.
This can be made up to a week in advance and you can make a double batch so you have some ready for a spare tart later in the week!
2 tsp fresh thyme
Roll the dough out on a baking sheet to a circle approx 35cm in diameter. It does not matter if the dough is a bit rough and hangs over the edges of the baking sheet a bit.
Put the caramelised onions in the centre leaving a 5cm border around the outside. Layer the onions quite thick.
Sprinkle with the thyme and the crumbled feta and then fold the pastry over towards the centre leaving a window in the centre.
Pop in the oven and bake at 180° for approx 35-40 mins till the pastry is golden brown and cooked through.
Serve with a simple garden salad.