INGREDIENTS

INSTRUCTIONS

FOR THE TART
FOR THE PASTRY
First make the filling. Peel the onions and slice into thick rounds. Slice
the capsicum flesh into wedges and discard the seed core.
Toss the onion and capsicum pieces with the oil, rosemary, brown sugar and
balsamic vinegar and bake at 190c. for 50 minutes, tossing during the
cooking period. When the vegetables are golden and soft, remove the baking
dish from the oven and allow to cool
In a food processor, 'pulse' the flour, salt, rosemary, polenta and baking
powder to mix. With the motor running, add the butter cubes and process
briefly. Add just enough water to help the mixture hold together to reach
the ball stage. Remove from the processor and flatten to a disk. Chill
until required.
To asssemble, roll out the dough to 5mm. thick. Pile the onion filling in
the centre of the dough then gently spread to within 6cm. of the edge.
Sprinkle the feta cheese over the filling. Lift up the edge and fold back
and pinch to create a free-form crust. Continue lifting and pinching all
around to seal the filling.
Place on a non-stick oven tray and bake at 225c. for 10 minutes then reduce
heat to 190c. for 45 minutes until pastry is crisp and golden. Serve hot,
warm or cold in wedges with a salad.
Converted by MC_Buster.
Per serving: 2227 Calories (kcal); 216g Total Fat; (84% calories from fat);
10g Protein; 79g Carbohydrate; 504mg Cholesterol; 2418mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit;
43    Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“You’re never too young for God”