Caramelised Onion & Fetta Tart with Thyme & Zucchini Salad

Caramelise Onion:

Preheat oven to 200°C. Peel onion and cut into ½ cm slices. Heat oil in a pot over a medium-high heat. Add onion, brown sugar and ½ of the balsamic vinegar. Cook for 8-10 minutes, stirring frequently, until onion is caramelised and tender, season with salt and pepper. Remove from the heat and allow to cool slightly. Meanwhile, de-seed capsicum and slice ½ cm thickness. Pick thyme leaves, discarding stems.

Prepare Pastry:

Melt the butter in a microwave in 10 second intervals. Carefully unroll the filo pastry. Cover pastry with some damp sheets of paper towel to stop it drying out. Working on a clean, flat surface, take a sheet of pastry and carefully brush with some melted butter. Repeat with remaining pastry, so you have 3 layers. Cut in half, and stack other half on top to make 6 layers in total. Lightly grease oven proof dish with a little melted butter and gently press layered pastry into dish.

Cook Tart:

Mix the eggs, cream and mustard with some salt and pepper in a jug. Spread caramelised onion, capsicum, fetta and thyme to taste into tart pastry. Pour egg mix in top and cook in oven for 20-25 minutes, until pastry edges have browned and filling is golden.

Prepare Salad:

Peel and mince garlic. Cut zucchini in half lengthwise and remove seeds. Coarsely grate zucchini. Add zucchini and garlic to a bowl and toss with 1 Tbs of olive oil, and 1 tsp of the remaining balsamic vinegar. Season with salt and pepper.

You Plate It:

Serve slice of tart cut as you wish and serve with zucchini salad along side. Enjoy!