Caramelized Onion and Feta Cheese Tart

Ingredients:
2 tablespoons olive oil
2 pounds 4 ounces onions, finely sliced
1 tablespoon soft brown sugar
2 tablespoons balsamic vinegar
1 teaspoon sea salt
Freshly ground black pepper
13-ounce packet puff pastry
1/2 cup finely grated Parmesan cheese
5 1/2 ounces feta cheese, crumbled
2 tablespoons oregano leaves

Directions:
Place the olive oil and onions in a saucepan over a medium heat and cook for 20 minutes, stirring occasionally. Add the sugar, balsamic vinegar, salt, and pepper.

Cook the mixture for another 5 minutes, or until the onions are soft and caramelized. Remove from the heat and set aside to cool.

Preheat the oven to 425°F.

Roll out the pastry to an 8-by-16-inch rectangle on a lightly floured surface. Trim the edges with a sharp knife and place on a baking tray lined with parchment paper. Score a 1/4 inch border around the edge of the pastry, taking care not to cut all the way through to the bottom. Prick the pastry with a fork and sprinkle the Parmesan cheese within the scored edges.

Place the onion on top of the pastry base, again within the scored edges. Bake in the oven for 20 to 25 minutes, or until the pastry is puffed and golden brown. Remove from the oven and sprinkle with the feta cheese and oregano leaves.

Serve warm with a crisp salad.

Grand Cru International Chenin Blanc is an easy drinking, light bodied wine that is a pale straw in colour. With hints of green apple and lemon on the palate and a subtle floral bouquet on the nose, this wine is delightfully refreshing. Pairs very well with this fabulous caramelized onion and feta cheese tart.