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A delicious brunch or lunch dish which is so easy to make. The blend of honey and cumin seed flavours with the onions make this tart a memorable taste treat.
Preheat oven to 180C.
Peel and slice onions and soften in olive oil without browning.
Add honey, allow to caramellise.
Add pine nuts and cumin and season.
Roll pastry into a rectangular shape.
Cover with caramelised onions, leaving 2 cms around the edge uncovered with the filling. Bake in the oven for 20 mins.
Sprinkle with roughly chopped continental parsley.
For a tasty variation, sprinkle with crumbled feta cheese before baking. You can also make single serves with a smaller rectangle of pastry. Serve with a rocket and tomato salad.
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