Tomato, Feta and Caramelized Onion Tart

I have always been a fan of tomato and feta based snacks. One of my favorite sandwiches is a fresh pita stuffed with tomatoes, feta cheese and basil. This tart is the fancy, guest approved version of that. I serve this with a salad and it makes a great summertime dinner. Don't go too heavy on the onions or the tart may become soggy. This tart is best straight out of the oven (plus a few minutes of cool down time). If you reheat it try avoiding the microwave.

1 small  or medium onion, halved and finely sliced

2 teaspoons olive oil

1 tablespoon butter

1 teaspoon balsamic vinegar

1 sheet puff pastry dough, thawed

1 pint cherry or grape tomatoes, halved

1 tablespoon chopped fresh thyme

3 to 4 ounces crumbled feta
5 basil leaves, torn or chopped (optional)

In a pan over medium heat, combine the oil and butter. When hot, add the onions. Stir for 2 minutes and add the vinegar. Continue to stir occasionally and cook until the onion soften, about 15 minutes. 

Preheat your oven to 375F. 

On a lightly floured surface unfold your dough. Roll out slightly and cut the dough into a rough circle (this does not need to be perfect). Lightly score a circle about an inch and a half from the edge of the dough. Inside this circle lay down the onions. Next layer the tomatoes and sprinkle with thyme. Add the feta on top. Fold over the outer edge of dough, pleating it as necessary when you join pieces together.

Bake for 30-45 minutes, until the crust is golden brown. Let the tart sit at room temperature for about 10 to 20 minutes. Garnish with the basil, if using, and enjoy!

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