savory whole grain tart

Savory Whole Grain Tart: Caramelized onions, Feta and Rosemary

Balthazar in New York is a classic spot – eat delicious food, people-watch, walk around Soho post a seriously satisfying meal, always complete with profiteroles. I have so many great memories. One of my favorite dishes there is the goat cheese and caramelized onion tart. It’s also sinfully rich – in a buttery, flaky crust with loads of goat cheese in a creamy filling scented with caramelized onions. My aunt recreates the tart beautifully at home. I was inspired by her tart to make something similar yet healthier and more appropriate for everyday consumption! I stuck with similar flavors and created this savory whole grain tart with caramelized onions, feta and rosemary. It’s simple and uncomplicated but yet so aromatic and fulfilling.
savory whole grain tart

 

savory whole grain tart

Call it a quiche or a tart – to me there’s no difference but please, enlighten me if I’m unaware! The crust is a whole grain base I came up with after many trials and tests. It might seem intimidating if you haven’t worked with quiches, tarts or pie crusts before but it’s pretty easy to pull together. I use oats and whole wheat flour for a rustic flavor. A good quality goat cheese can be a little difficult to come by at the grocery store, so I subbed it with feta which has tastes similar but not as pungent. I’ve also simplified the process of caramelizing the onions. You don’t need anything special; no balsamic vinegar either. Most importantly: the herbs cannot be done away with in this recipe. Use whatever you have on hand or you love – I’m currently obsessed with rosemary but thyme, sage, even basil would work.

This savory whole grain tart makes a great meal for brunch, lunch, dinner or even a snack. The whole grain crust lightens the guilt and keeps you full longer. Try the recipe out and let me know what you think – leave a comment below or write to me on Facebook, Instagram or Twitter.

Savory Whole Grain Tart of Caramelized Onions, Feta and Rosemary
Author: 
Recipe type: Main
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
For the crust:
  • 60g oats
  • 30g whole wheat flour
  • 25g butter, chilled and cut into pieces
  • 40ml cold water
For the filling:
  • 2 onions, sliced thin and long
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 3 eggs
  • 80ml milk (1/3 cup)
  • 60g feta
  • 5-7 sprigs of rosemary or ½ tsp dried rosemary
  • A pinch of salt and pepper
Instructions
To make the crust:
  1. Blitz the oats in a mixer until their texture is flour-like. Add in the whole-wheat flour, chilled butter and half the water. Blend/process once again. Add the remaining water.
  2. Pull together the mixture, squeezing the dough together and forming a ball. Transfer to a bowl and chill in the fridge for 20 minutes at least.
For the filling:
  1. For the caramelized onions, in a pan on low heat, add 1 tbsp olive oil, the onions and 1 tbsp sugar.
  2. Allow to cook on low heat for 10-12 minutes, stirring every few minutes. Remove from heat.
  3. In a bowl, whisk the eggs and milk together with a pinch of salt and pepper till combined.
  4. Meanwhile, once the dough has chilled, roll it out and press it into a 9" greased pie pan or baking dish. Press a fork to make little holes across the crust. Bake on 160C for 10 minutes.
  5. Once the crust is pre-baked, top it with the caramelized onions, feta and pour in the egg-milk mixture. Top with rosemary or herbs of your choice.
  6. Bake at 220C for 30 minutes or until the filling is lightly browned and completely cooked.
  7. Makes enough for a 9 inch pie dish. For a larger/smaller dish, you may need to adjust the proportions.

savory whole grain tart

 

savory whole grain tart

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