Caramelised Red onion and feta tartlets - Cate

Prep time: 20 mins, Cook time: 45 mins (makes 24)

1½ T olive oil

2 lge red onions, finely chopped

2 t chopped fresh thyme

3 sheets ready-rolled shortcrust pastry (I made a really yummy gluten free pastry for this)

70g feta, crumbled

2 eggs lightly beaten

½ cup cream



1. Preheat oven to 180C. Heat the oil in a frying pan (do not use non-stick or onion won’t caramelise). Add the onion and cook, stirring occasionally, over medium-low heat for 30 minutes, or until dark gold. Add the thyme, stir well and transfer to a bowl to cool.

2. Grease 24 shallow patty tin holes. Using an 8cm cutter, cut out 24 pastry rounds and line the tins with the rounds.

3. Divide the onion among the patty cases, then spoon the feta over the onion. Combine the eggs with the cream, season and pour into the pastry cases. Bake for 10-15 minutes, or until puffed and golden. Leave in the tins for 5 minutes before transferring to a wire rack to cool.

It says these can be made a day ahead, but I’m planning to freeze them for a party I’m having in a month or so, when defrosted, reheat in a slow oven for 10 minutes before serving. These are really yummy!!! The kids loved them.

A variation for creamy herb tartlets. Make pastry cases as above. Mix together 2 beaten eggs, 2 T milk, ½ cup cream, 2 t chopped fresh chives and 1 t each of chopped fresh dill, thyme and parsley. Pour into pastry cases and sprinkle with grated Parmesan, using only about 2 T all up. Cook as above.