Source: Coles Magazine - July 2016 - Page 25
Serves 8 - Prep 30 mins (+ cooling &30 min resting time) - Cooking 1 hour
Ingredients
2 cups (320g) wholemeal plain flour
1 teaspoon sea salt flakes
1 tablespoon rosemary, finely chopped
1/2 cup (125ml) chilled water
1/3 cup (80ml) olive oil
750g brown onions, thinly sliced
60g Swiss cheese, coarsely grated
20g baby rocket leaves
2 teaspoons balsamic vinegar
50g fetta, crumbled
Method
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| Image Source: Taste.com.au |
Ingredients
2 cups (320g) wholemeal plain flour
1 teaspoon sea salt flakes
1 tablespoon rosemary, finely chopped
1/2 cup (125ml) chilled water
1/3 cup (80ml) olive oil
750g brown onions, thinly sliced
60g Swiss cheese, coarsely grated
20g baby rocket leaves
2 teaspoons balsamic vinegar
50g fetta, crumbled
Method
- Combine the flour, salt and half the rosemary in a bowl. Stir in water and 1/4 cup (60ml) of the oil until combined. Turn onto a lightly floured surface and knead until just smooth. Wrap in plastic wrap. Place in fridge for 30 mins to rest.
- Meanwhile, heat the remaining oil in a large frying pan over medium heat. Cook onion, stirring, for 15-20 mins or until golden and caramelised. Stir in the remaining rosemary. Set aside to cool.
- Preheat oven to 200C. Roll pastry out on a piece of baking paper until 30cm in diameter. Sprinkle with Swiss cheese, leaving a 2.5cm border. Top with the onion mixture. Fold border over the filling. Transfer tart and paper to a baking tray. Bake for 35-40 mins or until pastry is golden.
- Combine the rocket and vinegar in a small bowl. Sprinkle the fetta over the tart. Scatter with rocket salad. Cut into wedges to serve.