Balsamic Onions and Goats Cheese Tarts - makes 6 tarts
200g pack Filo pastry
50g/2oz Butter - melted
600g/1lb 5oz Red Onions
6 tbsp Extra Virgin Olive Oil
2 sprigs of fresh Thyme
4 tbsp Balsamic Vinegar
1 tbsp Muscovado Sugar
100g Rocket - roughly chopped
200g Chevre (semi-soft goats cheese)
1. Cut Filo Pastry into 18 x 15cm squares.
Layer 3 squares at a time in six 12cm tartlet or yorkshire pudding tins, brushing
between each layer with melted butter. Press the pastry into the sides so the
corners of the squares point upwards (support with foil if necessary). Chill.
2. Peel and halve the onions lengthways, leaving the root ends trimmed but still
attached, then cut each half into 6 wedges.
3. Fry the onion wedges in olive oil over a medium heat with the thyme and seasoning
for about 15 minutes, stirring occasionally.
4. Add the vinegar and sugar to the onions and cook for a further 5 minutes,
until nicely glazed. Remove from the heat.
5. Bake the tart cases in the oven at fan 170C / conventional 190C / Gas 5 for
8 - 10 minutes until golden brown and crisp. Remove from oven. Turn oven down
to fan 140C / con. 160C / Gas 3.
6. Stir the rocket through the onions and heat gently until the rocket wilts.
Spoon the onions into the tart cases and crumble over the cheese. Bake for about
10 minutes, until the cheese starts to melt.
7. Grind a little black pepper over the filling and sprinkle with fresh thyme
leaves. Serve immediately.