Feta Cheese & Onion Tarts

Remember the onion chutney I made the other day? As I stated in the recipe this can only be kept refrigerated for a few days. Since I did not use it all during the week, I decided to make some tarts using the remainder of the chutney. 

These tarts are yummy and I would recommend them for any party or gathering where finger food is being served. They are very simple to make yet full of flavour. They can also be served as a light lunch on a bed of green leaves. 

                                             
                                              

      

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Ingredients: 

- 100g rice flour, plus extra for dusting 
- 1 tbsp polenta 
- 75 g butter, cubed 
- 1 tbsp Parmesan cheese
- 1 egg yolk 

For the filling: 
- 2 tbsp onion chutney 
- 75 g feta cheese, crumbled
- 1 tsp thyme leaves 

Method: 

Sift the rice flour in a bowl. Add the polenta and cubed butter and rub in with your fingertips until the mix resembles fine breadcrumbs. Stir in the Parmesan. 

Add the egg yolk and enough cold water to form a soft but not sticky dough. Wrap in clingfilm and chill for 30 minutes. 

Roll the dough out on a surface lightly dusted with rice flour and use a 10 cm frilled cutter to stamp out 4 - 5 rounds. Put the pastry rounds on a baking tray lighted dusted with rice flour. Spoon the onion chutney onto the rounds and dot with feta cheese. Sprinkle with thyme leaves. 

Place in a preheated oven, 200 degrees, for 12-15 minutes or until golden brown. 

Serving suggestion: on a bed of rocket leaves or spinach leaves, if desired.