Goat’s Cheese & Red Onion Tartlets

Prep time: 40 mins | Serves: 6

Ingredients:

For the Pastry

• 250g ready-rolled puff pastry

For the Filling

• 200g red onions, thinly sliced

• 20g olive oil

• 20g unsalted butter

• 15g soft brown sugar

• 10g balsamic vinegar

• 150g goat’s cheese, sliced or crumbled

• 2 eggs (100g)

• 150g double cream

• 4g sea salt

• 1g freshly ground black pepper

• 5g fresh thyme leaves (optional)

Method:

1. Preheat your oven to 190°C and line a baking tray with parchment paper.

2. Heat the olive oil and butter in a pan over low–medium heat. Add the red onions and cook gently for 10–12 minutes until soft. Stir in the brown sugar and balsamic vinegar and cook for a further 5 minutes until caramelised and glossy. Set aside to cool slightly.

3. Cut the puff pastry into 6 equal squares. Score a 1cm border around each square (don’t cut all the way through) and place on the baking tray.

4. In a bowl, whisk together the eggs, double cream, salt and pepper.

5. Spoon the caramelised onions inside the pastry borders, top with goat’s cheese and pour over a little of the egg mixture.

6. Sprinkle with thyme if using.

7. Bake for 18–22 minutes until puffed, golden and just set in the centre.

8. Cool slightly before serving — delicious warm or at room temperature.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180°C to keep the pastry crisp. Always use clean utensils and avoid double dipping!