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 (we used ‘Valfrais’ a French herbed fromage frais)
1 egg beaten
Sea salt and cracked black pepper
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.
Preheat oven to 180c fan-forced (200c non-fan). Line two baking trays with baking paper.
Dust work surface and pastry with flour. Using a 6cm pastry cutter cut up to 32 tartlets. Place on a baking tray. Using the prongs of a fork prick each tartlet a couple of times. Place in the oven and bake for 13 minutes.
Whilst tartlets are baking combine cheese with beaten egg using a food processor or hand held beaters.
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.