Caramelised Onion Tartlets

Method

1. In a medium saucepan over very low heat, slowly melt the butter. Once melted, add the onions, place a lid on the pan, and cook on low heat for 30 minutes.
2. Remove the lid and turn the heat up to medium, then add the sugar and stir until dissolved. Add the vinegar and thyme, then season with salt and pepper to taste.
3. Cook for a further 10 minutes, or until most of the liquid has evaporated, then transfer the onion onto a plate and set aside to cool.

1. Preheat oven to 180°C fan-forced (200°C conventional).
2. Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour.
3. Using an 8.5cm egg ring or pastry cutter, cut 18 circles from the pastry sheet. Press the pastry rounds into the holes of a tartlet pan, then prick the base of each tartlet with the prongs of a fork a few times. Place into the oven and bake for 13 minutes.
4. While the tartlets are baking, combine the cheese with the beaten egg, adding the egg a teaspoon at a time until you get a dolloping consistency (e.g. avoid it being too runny).
5. Once the tartlets are cooked, remove them from the oven and top each with a teaspoon of the soft cheese mixture, followed by some caramelised onion. Return the tartlets to the oven and cook for a further 15 minutes, or until the edges of the cheese have turned slightly golden.
6. Sprinkle sea salt and a grind of black pepper over the top, along with any leftover thyme leaves.

Notes

TIP: If you don’t have a shallow tartlet baking pan, you can bake the rounds directly on a lined baking sheet.