Caramelised Onion Tartlets
- 1 x 445g pack Careme Sour Cream Shortcrust Pastry, defrosted
- 2 x large brown onions, cut in half and finely sliced
- 25g unsalted butter
- 2 teaspoons brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh thyme leaves
- 150g soft cheese*
- 1 egg beaten
- Sea salt and cracked black pepper
*We used ‘Valfrais’ a French herbed fromage frais
Click the +/- symbols or step heading to open or close the recipe steps
Step 1 - click here to display
Place butter in medium sized saucepan over very low heat, once melted add the onions, place lid on pan and cook on low heat for 30 minutes.
Remove lid and turn heat up to medium, add the sugar and stir until dissolved, add the vinegar and thyme, season with salt and pepper. Continue to cook for a further 10 minutes or until most of the liquid has evaporated. Transfer onion to a plate to allow to cool.
Step 2 - click here to display
Preheat oven to 180c fan-forced (200c non-fan). Line two baking trays with baking paper.
Step 3 - click here to display
Step 4 - click here to display
Whilst tartlets are baking combine cheese with beaten egg using a food processor or hand held beaters.
Step 5 - click here to display
Remove tartlets from oven and top each one with a teaspoon of the soft cheese mixture followed by some caramelised onion. Return to oven for a further 15 minutes or until the edges of the cheese have turned slightly golden. Remove from oven and finish with a sprinkle of sea salt and a grind of black pepper, top with any extra thyme leaves.
Join us ‘around our kitchen table’,
seasonally inspired recipes to your inbox.
[contact-form-7 id=\"7500\" title=\"CampaignMonitorRegistration\"]