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Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Onion, Feta Cheese and Pine Nut Tarts

Published on Tuesday 4th September 2007

Serves 4
Prep Time – 15 minutes
Chilling Time – 30 minutes
Cooking Time – 15 minutes

This is a perfect light lunch or supper for the girls and is delicious served with a lemony dressed crispy green salad and a glass of wine.

Ingredients

For delicious feta, olives, sun dried tomatoes, pine nuts and lots of other goodies visit online farmers’ maret, Natoora.

• 450g puff pastry
• 60ml olive oil plus a little extra for brushing
• 700g onions, peeled and sliced
• 25g pine nuts
• 60g feta cheese
• 25g pitted black olives
• 25g sun dried tomatoes roughly chopped
• 25g Capers (optional)
• Freshly ground salt and black pepper

Roll out the puff pastry on a lightly floured work surface. Cut into four circles of approximately 15cm in diameter each. Chill in the fridge for 30 minutes.

Preheat two baking sheets in the oven at 220C

Heat the oil in a large heavy-based frying pan and add the onions. Cook over a low heat for about 10-15 mins until golden and slightly caramelised.

Leave to cool and then stir in the pinenuts, feta cheese, olives and sundried tomatoes.

Prick the pastry with a fork and brush with a little olive oil. Divide the onion mixture between the four circles leaving a 1cm margin around the edge. Season well with salt and pepper.

Place the tarts on the hot baking sheets and cook for 15 minutes or until the pastry is risen around the edges and golden in colour. Serve immediately.

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