Carmelized Onion Tarts Tatin with Feta Cheese

Makes 8 Servings

Roasted Onions
8 small red onions
1/2 cup balsamic vinegar
1 TBS olive oil
salt and pepper to taste

Leeks
2 large leeks diced
3 sprigs fresh sage
3 sprigs fresh thyme
3 tablespoons olive oil
2 tablespoons unsalted butter

Black Olive Feta Vinaigrette
1/4 cup Feta cheese crumbled
1/8 cup cider vinegar
1 TBS sherry vinegar
1/2 cup olive oil
2 cups shallots chopped
salt and pepper to taste
1/4 cup black olives chopped coarsely

Tart
1 sheet frozen puff pastry (Pepperidge farm)
1 whole egg with 1 tsp. water
6 oz. Feta cheese

Roasted Onions:
- Peel onions and place in a baking dish
- Pour vinegar over the onions and drizzle them with olive oil. Season.
- Cook at 350F, covered for 45 minutes and uncovered for another 15 minutes, turning onions from time to time.
- Set aside and cool, then dice.

Leeks:
- Using a saute pan, over medium heat, sweat sage and thyme in the olive oil and butter
- Add leeks and saute slowly until leeks are tender, approx. 10-15 minutes. Set aside

Black Olive Feta Vinaigrette:
- Mix together all ingredients until well blended

Tart:
- Line a baking or casserole dish with parchment paper
- Spoon the caramelized onion into the dish. Layer the leeks over the onions.
- Cover with puff pastry, and brush with egg wash.
- Bake for 10-15 minutes in a 475F degree oven
- When tart is golden brown, turn it onto a serving plate so that the onions show.

From Domaine Chandon

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