These tartlets pack a whole lot of flavour into a delicious little package! Our tangy sour cream shortcrust pastry is a perfect base for the slow-cooked caramelised onion, thyme and creamy soft cheese topping your family and friends will scramble to get their hands on.
Caramelised Onion tartlets
Serves: 32
Prep/Cook Time: 1 hour 10 minutes
Skill Level: Easy
Ingredients
- 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
Method
- 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.
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