Photo: Marina Oliphant
- 2 tbsp olive oil
- 4 red onions, thinly sliced
- 2 sprigs fresh thyme
- Salt and freshly ground pepper
- 3 sheets shortcrust pastry
- 100g fresh goat's curd, such as Woodside
Preheat oven to 180C.
Heat olive oil in a heavy-based pot. Add the onions and thyme and season with salt and pepper, cooking over medium heat and stirring frequently for 10-15 minutes. The onions on the bottom should become quite dark but not burnt - when it darkens, remove from heat and allow to sit for 3 to 5 mins for the onions on top to sweat and soften those underneath. Stir well, return to the heat and continue to cook for about 10 mins until the onions are completely soft and dark, golden brown, removing the pot from the heat occasionally to allow further softening. Adjust seasoning if necessary.
To assemble the tarts lay the pastry sheets out on the bench and cut into 5cm circles. Line buttered tartlet cases (you could also use muffin trays) with the pastry and refrigerate for 20 minutes. Bake blind for 10-12 minutes or until golden. Set aside to cool.
Spoon equal amounts of caramelised onion and fresh goat's curd into cases and serve.
Makes about 20 tartlets.
- Cuisine - French
- Course - Finger-food