Method
For the pastry case sift the flour and salt into a food processor or a mixing bowl. Add the pieces of butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in the water with a round bladed knife until the mixture comes together into a ball, turn out onto a lightly floured work surface and knead briefly until smooth wrap in cling film and place in refrigerator for 15 minutes.
Roll out the pastry to approximately 1cm place a saucer on the pastry and cut 4 circles grease each mould and gently work the pastry into the tartlet case but be careful not to stretch it. Using the rolling pin remove the excess pastry by rolling from the centre of the ring to the edge. Refrigerate the pastry case for 30 minutes until firm. Bake blind by cutting a large square piece of cling film and fitting it into the pastry case fill with flour then wrap the outer film over the flour like a parcel bake the cases at 170c for 10 minutes then remove the flour and cling film and continue to cook for 10 to 15 minutes until golden brown.
Set your oven at 50c or the lowest setting cut the tomatoes in 1/2 then sprinkle with the salt, pepper and thyme, then add the olive oil and cook for approximately 1 to 2 hours they should look smaller and be very soft cooking them slowly increases the flavour.
For the onions peel and cut the onions into slices then place them in a heavy based pan add the sugar and cook over a very gentle heat until soft then add the spices and wine and leave to reduce slowly until just a small amount of wine is left remove from the heat.
To assemble, place some of the caramelised onion into the tartlet case, add three of the tomatoes then press some basil leafs under each tomato add chunks of feta to the tart then ground black pepper and a little olive oil just warm the tart in the oven at 170c for 5 minutes and serve. I serve mine with a simple salad and olive oil with fresh lemon.
Supplied by Ian Senior of Keelings
Feta Tart with Caramelised Onions, Oven Roasted Tomatoes and Basil
