Red onion relish & vegetable tart
Delight your taste buds with our Red Onion Relish & Vegetable Tart! Featuring caramelized red onions, zucchini, cherry tomatoes, and feta cheese nestled in a buttery, homemade crust. Perfectly seasoned and bursting with flavors, this savory tart is great for any meal.
- 27 May 2024
- Cook time 45 min
- Prep time 25 min
- 4 Servings
- 10 Ingredients
Red onion relish & vegetable tart is a delightful and savory dish that combines the sweetness of caramelized red onions with the freshness of zucchini and cherry tomatoes, all nestled in a crumbly, buttery tart crust. Enhanced with tangy feta cheese, this tart is perfect as a light lunch or a delicious appetizer. It's a wonderful way to enjoy seasonal vegetables in a simple yet flavorful preparation.
Ingredients:
Instructions:
- In a large bowl, combine the all-purpose flour and a pinch of salt. Add the cold butter pieces.
- Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, mixing until the dough starts to come together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the thinly sliced red onions and cook, stirring occasionally, until softened and caramelized (about 15-20 minutes).
- Stir in the vinegar and brown sugar, and cook for an additional 5 minutes until the mixture is thick and sticky.
- Season with salt and pepper to taste and set aside.
- Preheat the oven to 375°F (190°C).
- Slice the zucchini into thin rounds and halve the cherry tomatoes. Set aside.
- On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick.
- Transfer the dough to a tart pan, pressing it gently into the sides and trimming any excess dough.
- Spread the caramelized red onion relish evenly over the bottom of the tart crust.
- Arrange the zucchini slices in an overlapping pattern on top of the relish.
- Scatter the feta cheese crumbles over the zucchini.
- Finally, evenly distribute the halved cherry tomatoes on top.
- Place the tart in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the vegetables are tender.
- Remove from the oven and let cool slightly before slicing.
- Serve the tart warm or at room temperature. Enjoy your delicious Red Onion Relish & Vegetable Tart!
Tips:
- Pre-bake the tart crust: Blind bake the tart crust for about 10-15 minutes at 350°F (175°C) before adding the filling to ensure a crisp and well-cooked bottom.
- Caramelize the onions properly: Cook the red onions over medium-low heat, stirring occasionally, until they become soft and caramelized. This can take up to 20 minutes but adds a deep, sweet flavor to the relish.
- Choose firm and fresh vegetables: Use fresh and firm zucchini and cherry tomatoes to maintain a good texture and vibrant color in the tart.
- Season the vegetables: Don't forget to season the zucchini and onions with salt and pepper to enhance their natural flavors.
- Use cold butter for the crust: Ensure the butter is cold when making the tart crust to achieve a flaky texture. You can even chill the mixture in the refrigerator if it starts getting too warm.
This red onion relish & vegetable tart is not only a feast for the eyes but also a treat for the taste buds. The combination of sweet, tangy, and savory flavors, along with a crispy crust, makes it a delightful dish for any occasion. Serve it warm or at room temperature, and enjoy the compliments from family and friends!
| Nutrition Facts | |
|---|---|
| Serving Size | 370 grams |
| Energy | |
| Calories 610kcal | 24% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 5g | 14% |
| Sugar 9g | 9% |
| Fat | |
| Fat 36g | 43% |
| Saturated 18g | 63% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 36mg | 6% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 2.25mg | 14% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.73ug | 30% |
| Vitamin C 30mg | 32% |
| Vitamin E 0.59mg | 4% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 270mg | 20% |
| Copper, Cu 0.27mg | 0% |
| Iron, Fe 1.71mg | 16% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 650mg | 19% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 2.47mg | 22% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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