3 red onions – sliced
1 TB fresh thyme leaves – chopped
3 TB balsamic vinegar
3 TB EV Olive oil
1 TB brown sugar
5 sheets filo pastry – cut in half
125g ricotta cheese
100g feta cheese
50g parmesan – grated
3 slices Parma ham
1 cup rocket leaves
Sea salt & pepper
Preheat oven to 200C.
Place the sliced onions into a bowl and add the thyme leaves, olive oil and a generous sprinkle of sea salt & freshly ground pepper. Put into a pan and cook for 30 mins on a low heat – taking care not to burn as you really want to only sweat the onions. Add the balsamic vinegar and cook for a further 15 mins until caramelisation starts to occur. Add the brown sugar and cook until the mixture becomes syrupy. Cool.
Lay one sheet of filo pastry on a baking tray and begin to layer, brushing with olive oil in between each layer until all the sheets are used. Brush the top layer of filo pastry lightly with oil.
In a bowl, mix the ricotta and parmesan cheese together and spread on the base leaving a 2 cm border around the edge of the pastry sheet. Scatter the caramelized onion on top and crumble the feta cheese evenly over the surface.
Bake in oven for 20- 25 minutes or until browned & crispy around the edges.
Tear the parma ham slices and place on top then finally pile the rocket leaves in the middle of the tart and serve.