Name: Caramelised onion and bocconcini tarts
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 20 gram (¾ ounce) butter; 1 tablespoon olive oil; 2 red onions (600g), halved, sliced thinly; 1 tablespoon light brown sugar; 1 clove garlic, crushed; 2 teaspoon fresh thyme leaves; 1 tablespoon red wine vinegar; 2 tablespoon water; 1 (sheet) ready-rolled puff pastry, halved; 6 cherry bocconcini cheese (65g), sliced thickly

Ingredients

20 gram (¾ ounce) butter

1 tablespoon olive oil

2 red onions (600g), halved, sliced thinly

1 tablespoon light brown sugar

1 clove garlic, crushed

2 teaspoon fresh thyme leaves

1 tablespoon red wine vinegar

2 tablespoon water

1 (sheet) ready-rolled puff pastry, halved

6 cherry bocconcini cheese (65g), sliced thickly

Method

1.Preheat oven to 220°C/425°F. Line oven tray with baking paper.

2.Melt butter with oil in large frying pan, add onion, sugar, garlic and half the thyme; cook over low heat about 20 minutes, stirring occasionally, until onion is very soft and browned lightly. Add vinegar and the water; cook, stirring, until liquid has evaporated.

3.Meanwhile, place pastry halves on oven tray; prick all over with fork. Freeze 15 minutes.

4.Top pastry halves with caramelised onion, leaving 1cm border; bake about 15 minutes or until browned. Cool.

5.Top tarts with cheese; cut each tart into four pieces; sprinkle with remaining thyme.

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