Caramelised Onion, Potato And Feta Tart

Serves 2


  • 375g store-bought frozen puff pastry, thawed
  • ¾ cup (240g) store-bought caramelised onion relish or chutney
  • 2 chat (baby) potatoes, cooked and thickly sliced
  • 100g feta
  • 4 slices pancetta
  • 2 teaspoons rosemary leaves
  • sea salt and cracked black pepper
  • simple rocket (arugula) salad, to serve


  1. Preheat oven to 180°C (350°F). Roll out the pastry on a lightly floured surface until 5mm thick.
  2. Roughly cut 2 x 15cm x 18cm rectangles from the pastry and place on baking trays lined with non-stick baking paper.
  3. Top the pastry with the caramelised onion leaving a 2cm border around the edge. Arrange the potato, feta and pancetta over the onion and sprinkle with rosemary, salt and pepper.
  4. Bake for 25 minutes or until the tarts are puffed and golden.
  5. Serve with a simple rocket salad.