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Savory Mini Tarts Stuffed with Caramelized Onions Granny Smith Apples Sheep Feta

These little bundles are a delicious addition to any table. Serve as an Hors d' oeuvre, brunch or lunch with a side salad. For Vegan omit Feta, and use vegan butter substitute in pastry.

Season/ Autumn

Prep time: 30 minutes

Cook time: 25 minutes

Makes 12 Mini Tarts


1/2 cup sheep or goat feta

1/2 cup olives, pitted and chopped

1/2 cup caramelized onions, chopped

1/2 cup granny smith apples, chopped

1 tsp. balsamic vinegar

1/4 tsp sea salt

1/2 tsp. rosemary, minced, tiny twigs for garnish

1 egg, for pastry wash to seal tarts

For the onion , you can cut a whole onion into quarters and roast at 450 for 30 minutes, or until dark in color. Can be done a day ahead. Reserve left over for another recipe. Delicious in an omelette.


This is a basic tart dough to be used for sweet and savory tarts. It is a little work making the squares, but there is nothing like homemade pastry dough. Makes one 9" tart as well.

1 cup plus 2 Tablespoons Bob’s all purpose gluten free flour

1 teaspoon sugar (pure cane or coconut )

1/8 teaspoon sea salt

1 1/2 teaspoons xanthan gum, or psyllium husk, ground

1 stick unsalted butter in chunks ( cold )

1/2 teaspoon vanilla extract mixed with 3 tablespoons ice water.

Using a mixer with a paddle attachment, or a food processor, blend the flour, salt, sugar, and Xanthin gum, or psyllium husk, then work in the butter gradually, until course crumbs are formed. Add the vanilla with just enough water for the dough to come together. ( do not over mix ) .Then shape the dough into a square. Wrap it in plastic wrap and chill for 15 minutes.

Lay chilled dough onto a parchment paper. Lay plastic wrap on top to extend parchment paper. This makes it easier to roll the dough. Roll into a rectangle as best you can: Making sure the dough is even. Gently remove plastic wrap. With a knife cut into 3" squares.

You want 24, as you will be covering them with another piece of pastry. Lay all the squares onto a baking sheet ,lined with parchment paper. An off set spatula works well to lift the dough.

Assembly: Lay a little bit of all filling ingredients on the center of each square. Be sure to leave room around the edges to secure the top with another square. Brush beaten egg around edges. Lay another square on top, and secure edges with a fork, pressing down all around.

Make 3 slices in the dough with a knife. Do not go through to the filling. Place a tiny sprig of rosemary on top .

Place tray in freezer for 20 minutes. Preheat oven to 400. Take out of freezer and put in the oven. Bake for 25 minutes, or until golden brown.

Place on rack and let sit for 5-10 minutes before serving.

Cooks note: They keep in the refrigerator up to 4 days. Reheat in 350 oven for 8 minutes.


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