22nd August 2023

Caramelised Onion & Feta Tarts with Feta & Basil

These caramelised onion tarts with feta and basil are not only impressive and delicious, they are also super easy to prepare! Store bought puff pastry is the secret weapon for these tarts with sweet onions, tangy feta and fresh basil making the perfect flavour combination. Pack a picnic with a bottle of the prettiest blush coloured Yealands Rosé - with notes of crisp apple and summer berries, it's a delightful match that I know you will love.

MAKES: 8 Individual tarts




  • 1 tbsp butter
  • 1 tbsp olive oil
  • 5 onions, sliced
  • 2 tbsp brown sugar
  • 2 tbsp balsamic glaze (a thickened balsamic vinegar that is easy to find at the supermarket)
  • 2 x square sheets store bought puff pastry
  • 50g parmesan, finely grated (I use a smoothie maker to blend it into crumbs)
  • 1 egg
  • 150g goats feta (or any feta cheese you like)
  • 1 cup fresh basil leaves

  • Heat the butter and olive oil in a large frying pan over medium heat and add the onions. Toss then turn the heat down slightly and cook for 20 minutes until softened. You don’t want them to catch on the bottom so watch the heat and stir them every few minutes.

    Add the brown sugar, balsamic and a couple of tablespoons of water, mix well.

    Continue cooking, adding another splash of water if needed for another 20 minutes until sweet and caramelized. Set aside and allow to cool slightly.

    Preheat your oven to 200c.

    Prepare the pastry. Cut the square sheets into 4 so you have 8 tarts. Line two trays with baking paper and place the tart bases on them.

    With a bread and butter knife, score a 1cm border around the edges, careful not to go all the way through.

    Place a heaped teaspoon of the parmesan on each base, not going over the scored line.

    Divide the onions between the tart bases, try not to disturb the layer of cheese too much.

    Beat the egg and brush the border of the tarts.

    Bake in the oven for 20 mins or until golden.

    Crumble the feta cheese and basil leaves on top.


    Recipe created for Yealands by Burnt Butter Table.

    Wine match: Yealands Reserve Rosé.

    Shop Rosé

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