Tasty little Tarts!


  • 1 ½ tablespoons olive oil

  • 2 large red onions, finely chopped

  • 2 teaspoons chopped fresh thyme

  • 3 sheets ready-rolled shortcrust pastry

  • 70g feta cheese, crumbled

  • 2 eggs lightly beaten

  • ½ cup cream


  • 1.

    1. Preheat oven to moderate 180degrees. Heat the oil in a frying pan (do not use a non stick pan, the onion won’t caramelise, I do it in a saucepan) Add the onion and cook, stirring occasionally, over medium-low heat for 30 minutes, or until dark gold. Add the thyme, stir well and transfer to a bowl to cool.

  • 2.

    2. Grease 24 shallow patty tin holes. Using an 8 cm cutter, cut out 24 pastry rounds and line the tin with the rounds.

  • 3.

    3. Divide the onion amount the patty cases, then spoon the feta over the onion. Combine the eggs with the cream, season and pour into the pastry cases. Bake for 10-15 minutes, or until puffed and golden. Leave in the tins for 5 mins before transferring to a wire rack to cool.

  • 4.

    These can be made ahead and popped into the freezer with baking paper in between to stop them sticking and then just take out the night before and reheat in the oven for about 10 mins!

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 903kj
  • Fat Total 67g
  • Saturated Fat 23g
  • Protein 13g
  • Carbohydrate 61g
  • Sugar 4g
  • Sodium 449mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The pastry cases may be blind baked ahead of time and stored in an air tight container.

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