Caramelised Onion and Cheese Tartlets
This is an easy and tasty recipe. Great for parties. Use your favourite cheese.
- For the Pastry
- Puff Pastry all butter - 1 packet
- Chopped Fresh Rosemary - 1 to 2 tablespoons
- Plain white flour (Weizen Mehl 405) - sprinkling
- softened butter - for greasing tin
- For the filling
- red onions - 800g
- balsamic vinegar - 2 to 3 tablespoons
- fine white sugar - 1 tablespoon
- Goats or Gruyere Cheese - 150g
- freshly ground black pepper
- pine nuts (optional) - sprinkling per tartlet
1. Grease the tin with butter and dust with a little flour. This will stop it sticking.
2. Slice the red onions. Fry on a medium to low heat with a little oil, stirring occasionally for roughly 20 minutes. Whilst you wait start on the pastry.
3.Lightly dust your work surface with flour. Unroll the packet of pastry. Sprinkle it with some chopped fresh herbs. I used Rosemary. Roll the pastry up along the long edge. Cut the pastry in half. Roll it stretching it slightly till the two pieces are the roughly the length that they originally were. Divide each half into 6 equally sized pieces. You should have 12 in total. Stand a piece up on its end and then press downwards with the palm of your hand. You should have a circle shape. With a rolling pin roll the circle out till it is roughly large enough to fill the bun tin. Then place it in the tin. Repeat with the remaining 11 pieces. Put the tin in the fridge to cool until the filling is ready.
4. When the onions are really soft add the vinegar and sugar and cook for a further 5 minutes. Remove from the heat and leave to cool.
5. If you have slices of goats cheese cut them into rounds so that they fit into the top and bottom of tartlets.
6. Preheat the oven to Fan 200 degrees Centigrade.
7. Once the pastry has rested for 20 minutes fill the bun tin with the filling. Put a round of goats cheese on the top and bottom of the tartlets. I use an ice cream scoop which is roughly the right size. Try not to over fill the pastry as the filling will puff up when it cooks.
8. Cook for approximately 25 minutes until pastry and topping are slightly brown.
9. If you like them lightly toast some pine nuts in a dry frying pan till they are slightly brown. Keep a close eye on them as they can burn very quickly.
10. Leave to cool of a wire rack for 15 minutes before serving. Can be served warm or cold.
This is an easy recipe for Caramelised Onion and Cheese mini tartlets. Mine and Tom’s favourite is to make these with Goats cheese, Gruyere would also be a good alternative. It is a great recipe for party Canapes, starters or a light lunch if served with salad. This batch was made for some friends at a Knit Natter get together and they all loved them. Serve topped with a sprinkling of toasted pine nuts if you like them.
This recipe uses a roll of ready made from the fridge all butter puff pastry. To make it a little bit special you add some chopped herbs to the pastry. One of the big things you notice in Germany is that most of the cheese is sold in pre sliced packs. This is due to custom for most people to have bread and cheese for either their breakfast or evening meal.The pre sliced cheese is perfect for this recipe as it enables you to get cute little rounds for the top of the tartlets. If you can only find a block of cheese simply grate the cheese finely and sprinkle some in the top and bottom of the tartlets. I bake the tartlets in a mince pie/bun tin.
If you can save 2 tablespoons of the caramelised onions they are a great addition to my Italian tapas scotch eggs.Add to Favourites