Tomato and feta tart

by Ed Halmagyi


  • 2 sheets shortcrust pastry
  • 2 white onions, thickly sliced
  • 4 cloves garlic, minced
  • ½ tsp ground nutmeg
  • 2 Tbsp unsalted butter
  • 4 eggs
  • 300ml cream
  • ½ cup semi-dried tomatoes, sliced
  • 16 basil leaves, sliced
  • 125g feta, crumbled
  • salt flakes and freshly-milled black pepper


1 Preheat oven to 180°C. Line a 35cm rectangular flan tin with shortcrust pastry, then line with aluminium foil and fill with baking weights. Bake for 20 minutes, then remove the weights and foil and bake for another 5 minutes. Set aside. Reduce the oven to 160°C
2 Sauté the onions, garlic and nutmeg in butter for 10 minutes, until well-softened, then drain and set aside.
3 Whisk the eggs and cream in a large bowl, then fold in the onion mixture, tomatoes, basil and feta, then season with salt and pepper. Pour into the pastry base then bake for 30 minutes, until just set.