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Spring Onion and Feta Tart


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  • 4 potatoes (russet or baking)
  • 1/4 cup oil
  • 1 tsp. salt
  • 2 tbsp. butter
  • 3 cups sliced green onions
  • 2 cups thinly sliced shallots (~5)
  • 4 tsp. minced garlic
  • 7 eggs
  • 3/4 cup milk
  • 3/4 cup 10% cream
  • 1 cup cubed feta
  • 1/4 cup chopped fresh parsley
  • 2 tsp. basil
  • 1 tsp. salt
  • pepper to taste



Step 1

Preheat oven to 400F. Grease 2 X 9" pie plates very well. Peel potatoes and cut in half. Boil 5 mins. Drain and cool 5 mins. Coarsely grate into a large bowl. Add 2 tbsp. of oil and 1 tsp. salt. Mix well. Firmly press potatoes into bottom and up sides of pie plates. Brush with 1 tbsp. oil. Bake in bottom 3rd of oven 20-25 mins. until edges are golden. Remove and reduce heat to 375F. Melt butter in a large pan. Add onions, shallots and garlic. Saute 10-12 mins. or until softened and beginning to brown. Remove and cool slightly.

In a large bowl, whisk together eggs, milk and cream. Stir in onion mixture, feta, parsley, basil and salt. Season well with pepper. Pour into potato crusts. Bake 30-35 mins. or until puffed. Remove from oven and run a knife around edge of crust. Cool ~15 mins. Make up to 24 hours in advance. Refrigerate. Reheat in 350F oven for 20 mins. Freezes well.


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