These caramelized onion and goat’s cheese tartlets are what you might call the perfect ‘chick’ food. They’re vegetarian, the ideal bite size and, most importantly, look super cute. They also happen to be delicious with the creamy, tangy goat’s cheese providing a lovely balance to the sweetness of the caramelized onion jam. That’s probably why men can’t resist eating them at my parties either!
Caramelized Onion And Goat’s Cheese Tartlets
2 large red onions, peeled and finely sliced
2 tbs balsamic vinegar
2 tbs Olive oil
1 tbs brown sugar
2 sheets of pre-rolled frozen pie crust, thawed but still cold
100g goat’s cheese
3 sprigs of fresh thyme, roughly chopped
Shortcuts: Use ready made onion jam or ready made tartlets (or both) to save on time.
For the caramelized onions:
♥ Place the onions, olive oil, sugar, balsamic vinegar and 2/3 of the chopped thyme in a large heavy-based pan. Season with salt and pepper and cook over medium heat until the onion begin to brown (about 10 minutes).
♥ Adjust the heat to low and continue to cook, stirring often, for about 30 minutes until the onions have reduced down and taken an almost marmalade-like consistency.
♥ Remove from heat and set aside to cool.For the pastry:
♥ Pre-heat the oven to 200˚C.
♥ Using a round cookie cutter, stamp out 12 circles from each pastry sheet.
♥ Press them into the cups of your tartlet (or mini muffins) tin. Prick the bases with a fork.
♥ Divide the onion jam amongst the pastry cases and top with a piece of goat’s cheese (or you can add the cheese later if you prefer it fresh rather than melted).
♥ Bake for 15-20 mins or until the pastry becomes lightly golden.
♥ Garnish with the rest of the chopped thyme and serve.
♥ Makes approx 24 mini tartlets.
Notes: The caramelized onions can be made ahead of time and stored in the fridge for a couple of days.