Caramelised Onion Tartlets

If your shed looks anything like mine you will have tons of onions still left hanging. And with all this mild weather we’ve been having here in the UK you’re probably thinking, ‘hmm… I should really eat those before they start to sprout”. I decided to shift some of mine with this great recipe that I found in Delia’s Kitchen Garden book – it cunningly uses lots of onions which is exactly what I want. I’ve changed the recipe a bit to make it a bit easier for my simple ‘office brain’ – I really can’t content with making pastry from scratch after a hard day at work. So here goes:

Caramelised Onion Tarlets

1 pack of ready rolled shortcrust pastry
25g butter
3 large onions (yey!)
2 large eggs beaten
half teaspoon mustard powder
175ml or single cream
75g of goats cheese
Cayenne pepper
salt & pepper

• You’ll need a muffin pan or similar to put cook the tartlets in. First, line each cup with pastry cut out into circles. The pastry won’t fit neatly but I think that’s half the charm.
• Next chop the onions finely and place in a pan with the butter. Cook until brown and caramelised. This took around 40 minutes at a low heat. If there is excess moisture in the pan pour it off and continue cooking.
• Next whisk the eggs, cream, mustard powder and cayenne pepper in a bowl.
• To arrange, put one or two tablespoons of onion in each cup place a small square of goats cheese in each one and fill with the cream mixture until full. Be careful that the mixture doesn’t overflow.
• Bake on a medium heat until golden on top.