Sweet caramelised onion and feta tartlets recipe - butter

Method

• To make the savoury pastry, put the flour, butter and salt into a food processor.
• Using the pulse button, process until the mixture resembles fine crumbs.
• While still processing, slowly add the water to the mixture in a steady stream, until the mixture comes together to form a dough.
• Turn out onto a lightly floured work surface and flatten the dough into a disc, then wrap in plastic wrap.
• Place the dough in the refrigerator to rest for at least 30 minutes.
• Preheat the oven to 170C (340F).
• Place the dough on a floured work surface and roll it out to a 3 mm (?
• inch) thickness.
• Use an 8 cm (3 inch) cookie cutter to cut the dough into discs, then line a 24-hole mini tart tin with the pastry.
• Transfer the tin to the refrigerator and let the pastry set for 20 minutes.
• Remove and prick the pastry bases a few times with a fork.
• Blind bake the tart cases for about 12-15 minutes, or until golden brown.
• Remove from the oven and set aside to cool a little, then take the pastry cases out of the tin and rest on a wire rack until completely cool.
• To caramelise the onions, melt the butter in a saucepan over medium-low heat.
• Add the onions, sugar and salt and saute for about 35-40 minutes, or until the onions are softened and golden brown.
• Stir frequently so the onions don't catch on the pan and burn.
• When the onions are soft, deglaze the pan with the wine, add the thyme leaves and cook until all the liquid has evaporated.
• Set aside to cool.
• Turn the oven back to 170C (340F).
• Fill the tart cases with the caramelised onion, then top with the feta.
• Bake for 10 minutes, or until the cheese has melted slightly.