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Categories:Viewed: 67 - Published at: 4 years ago
Ingredients
- 20 sm red onions or possibly mediumsized shallots peeled extra virgin olive oil
- 1 x salt and pepper
- 3 Tbsp. balsamic vinegar
- 1 tsp sugar few sprigs of thyme
- 1 pkt (375g) prerolled puff pastry
- 1 jar tapenade
- 1 x freerange egg lightly beaten to glaze
Method
- Lightly blister the onions in a dash of extra virgin olive oil (use a pan just big sufficient to hold them) add in some salt and pepper then add in the balsamic vinegar sugar a couple of the sprigs of thyme and a pool of water which will come half way up the onions.
- Gently bubble the lot together till the onions are tender (you ought to turn them once) and the liquid is reduced and sticky.
- When they've cooled slice them all in half lengthways.
- Meanwhile cut the pastry into long strips the width of the length of an onion.
- Place these on a greased baking sheet then lay the halved onions all the way along the pastries with little gaps between each.
- Next lift each onion plant a tsp.
- of tapenade under each and replace then score the pastry around each one this will allow the pastry to rise and snuggle around the onions.
- Scatter the pastry all over with thyme leaves brush with the egg and slice up into individual tarts leaving them still connected and chill till ready to bake.
- Bake for 10 to 15 min at 200C/400F/ Gas Mark 6.
- Serve just as they are and while still warm.
- Makes about 40
