Snacks
French
FrenchCaramelised Onion Tartlets
Bite-sized puff pastry tartlets topped with sweet, jammy onions. The tiers climb from shop pastry and onion chutney to all-butter pastry with slow-cooked balsamic onions, goat's cheese and thyme.
Vegetarian
Nut-free
Ultimate version
All-butter pastry, slow balsamic onions, goat's cheese and honey-thyme glaze.
Per serving£2.63
Total cost£10.50
Time1 hr 30 min
Ingredients for 4
- 375 g all-butter puff pastry
- 1 egg yolk , beaten, for glazing
- flaky sea salt , to taste
- Onions
- 5 banana shallots , thinly sliced
- 40 g unsalted butter
- 1 tbsp olive oil
- 2 tbsp aged balsamic vinegar
- 1 tbsp soft brown sugar
- 4 thyme sprigs , leaves picked
- Topping
- 120 g soft goat's cheese , crumbled
- To finish
- 1 tbsp runny honey
Method
- Cook the shallots gently in the butter and oil for 35 to 40 minutes until deeply caramelised.
- Stir in the balsamic, sugar and half the thyme and reduce to a glossy jam; cool.
- Heat the oven to 200C. Roll the all-butter pastry to 4mm and cut into 12 neat rounds or squares, scoring a border on each.
- Glaze the borders with egg yolk and bake the cases for 10 minutes until starting to rise.
- Press down the centres, fill with the onion jam and crumbled goat's cheese, then bake for a further 12 to 15 minutes.
- Drizzle with honey, scatter the remaining thyme and flaky salt, and serve warm.
Equipment
- heavy frying pan
- baking tray
- rolling pin
- round cutter
The three ways, side by side
Budget
Shop puff pastry squares topped with jarred onion chutney.
Better
Home-caramelised onions on puff pastry with cheddar and thyme.
Ultimate
All-butter pastry, slow balsamic onions, goat's cheese and honey-thyme glaze.
