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1
To make the savoury pastry, put the flour, butter and salt into a food processor.
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2
Using the pulse button, process until the mixture resembles fine crumbs.
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3
While still processing, slowly add the water to the mixture in a steady stream, until the mixture comes together to form a dough.
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4
Turn out onto a lightly floured work surface and flatten the dough into a disc, then wrap in plastic wrap.
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5
Place the dough in the refrigerator to rest for at least 30 minutes.
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6
Preheat the oven to 170C (340F).
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7
Place the dough on a floured work surface and roll it out to a 3 mm (?
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8
inch) thickness.
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9
Use an 8 cm (3 inch) cookie cutter to cut the dough into discs, then line a 24-hole mini tart tin with the pastry.
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10
Transfer the tin to the refrigerator and let the pastry set for 20 minutes.
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11
Remove and prick the pastry bases a few times with a fork.
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12
Blind bake the tart cases for about 12-15 minutes, or until golden brown.
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13
Remove from the oven and set aside to cool a little, then take the pastry cases out of the tin and rest on a wire rack until completely cool.
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14
To caramelise the onions, melt the butter in a saucepan over medium-low heat.
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15
Add the onions, sugar and salt and saute for about 35-40 minutes, or until the onions are softened and golden brown.
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16
Stir frequently so the onions don't catch on the pan and burn.
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17
When the onions are soft, deglaze the pan with the wine, add the thyme leaves and cook until all the liquid has evaporated.
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18
Set aside to cool.
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19
Turn the oven back to 170C (340F).
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20
Fill the tart cases with the caramelised onion, then top with the feta.
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21
Bake for 10 minutes, or until the cheese has melted slightly.
