Caramelised Onion Tart with Meatballs Recipe

Perfect for a summer picnic, this savoury tart uses frozen puff pastry for convenience.



Prep Time

30 minutes

Cooking Time

20 minutes



Recipe Ingredients

  • 3 SPAR Freshline onions, peeled and cut into 6 wedges each (keep the root end intact so that the wedges don’t fall apart)
  • 3 Tbsp SPAR butter
  • 2 Tbsp SPAR brown sugar
  • 3 Tbsp white balsamic vinegar
  • 3 sprigs SPAR Freshline thyme,leaves stripped off
  • Salt and pepper to taste
  • About 200g SPAR puff pastry (½ a roll)
  • 500g SPAR SELECT boerewors
  • 2 Tbsp SPAR olive oil
  • SPAR Freshline Rocket for serving

Recipe Method

  1. You can either cook the onion tart in a cake tin or if you have an ovenproof pan you can make it straight in there – but it needs to be between 20 and 23cm.
  2. Take the cake tin or pan and use it to measure the circumference of the pastry.
  3. Preheat the oven to 200°C.
  4. Melt the butter in the pan and add the onion quarters, cook until golden on the one side (about 5 minutes) and turn carefully so the wedges don’t fall apart.
  5. Add the sugar and cook over a low heat until the sugar melts then add the thyme and season well with salt and pepper.
  6. Add the vinegar and cook for about 2 minutes.
  7. If you are using a cake pan, tip the onions into the cake tin – fan them out neatly if you like or keep them in an organic fashion.
  8. Carefully layer the pastry over the surface of the onions and bake for 20 minutes or until golden.
  9. For the meatballs, squeeze the sausage filling out of the casing and break into 2-3cm pieces, roll into balls and cook in the olive oil to your liking.
  10. Serve with a scattering of rocket. 

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