Caramelised Onion and Goats Cheese Tartlets
Makes: 8 Tartlets
Fall in love with Caramelised Onion and Goats Cheese over again! Cook these delicious Tartlets for yourself, using our Carême Sour Cream Shortcrust Pastry. These savoury tartlets are sure to hit the spot!
Baking Hint: To achieve a crisp tart, filling is best placed in the tartlet when chilled.
- 1 x 445g packet of Careme Sour Cream Shortcrust Pastry, defrosted
- 4 onions, very finely chopped
- 2 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- Pinch salt
- 100g soft goats cheese
- 200g cherry tomatoes, sliced
- 8 sprigs of thyme
- Preheat oven to 190C fan-forced. To make the caramelised onions, heat oil in a heavy based saucepan then add onions and a pinch of salt and cook on low-medium heat for 10-15 minutes stirring regularly until they darken. When onions are softened add brown sugar and balsamic vinegar, and cook for a further 10 minutes until onions are soft, sticky and caramelised. Remove from the heat and let sit.
- Lightly grease 8 flan tins (9cm x 2.5cm). Using a 12cm circle cutter, cut 8 circles of shortcrust pastry and line tartlet cases with the pastry, using your fingers to push the pastry down the sides and into the base of the tart. Place in the fridge for 10 minutes until cool.
- Line the tartlets with baking paper and fill to the top with baking weights or dried chickpeas to support the sides. Bake for 15 minutes until slightly golden. Carefully remove baking paper and baking weights and return to the oven for a further 5 minutes to crisp the base of the tarts.
- Take out of oven and fill with caramelised onions and top with cherry tomatoes, goats cheese and thyme and cook for 5-10 minutes until warm.
- Serve immediately when warm.