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A recipe from Tarquin Carlin from Duntryleague Guest House


  • Extra virgin olive oil
  • 2 brown onions, sliced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons brown sugar
  • 2 sheets frozen puff pastry
  • 2 zucchini
  • 1 eggplant
  • 2 cloves garlic, crushed
  • 100g caramelised onion
  • 100g feta cheese

Heat 2 tablespoons oil in a saucepan and cook onion, covered, over very low heat until soft. Add vinegar and sugar and stir, uncovered a further 2 minutes or until caramelised, then season to taste.

Using a 10cm round cutter, cut out a circle of pastry from each sheet and place on a non-stick baking tray.

Slice zucchini and eggplant lengthways into thin strips and toss with a little oil and garlic and season to taste. Heat a non-stick frying pan and sear zucchini and eggplant in batches until lightly browned.

Spread caramelised onion onto pastry circles, leaving a 1cm border around the edge, top with zucchini and eggplant and sprinkle with two-thirds of the feta. Bake at 200C for 10-15 minutes or until pastry is puffed and golden.

Serve sprinkled with remaining feta.

Makes 2 tarts