View source for Caramelised onion tartlets with goats' cheese and thyme

Name: Caramelised onion tartlets with goats' cheese and thyme
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 12
Cuisine: British
Ingredients: The pastry:; 6 oz (175 g) plain flour; 3 oz (75 g) butter, at room temperature, cut into smallish lumps, plus a little extra for greasing; 1½ oz (40 g) Parmesan (Parmigiano Reggiano), finely grated; ½ level teaspoon mustard powder; Cayenne pepper; 1 large egg, beaten; The filling:; 2 large Spanish onions, peeled and finely chopped; 2 x 4 oz (110 g) Welsh goats cheese logs; 24 small sprigs fresh thyme, dipped in olive oil; 1 oz (25 g) butter; 1 large egg; 4 fl oz (120 ml) single cream; ¼ level teaspoon mustard powder; Cayenne pepper; Salt and freshly milled black pepper
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{{#seo:
|title=Caramelised onion tartlets with goats' cheese and thyme recipe
|titlemode=replace
|keywords=#pastry #egg #cayennepepper #butter #caramelisedoniontartletswithgoatscheeseandthyme #thyme #cheese #flour #parmesan #bake #mustardpowder 
|hashtagrev=032020
|description=A nice savoury tartlet that would be great for partys or make a wonderful addition to a tapa
}}
<!-- /seo -->A nice savoury tartlet that would be great for partys or make a wonderful addition to a [[tapa]].
{{recipesummary
|TotalCalories = 1943
|PortionCalories = 161
|DatePublished=20th December 2013
|Author=JuliaBalbilla
|Servings = Servings: 12 - Makes 24 tartlets
 |Difficulty = 3
 |TotalTime = 2 hours
 |PrepTime = 1 hour
 |CookTime = 1 hour
 |Image = [[Image:Caramelised onion tartlets with goats cheese and thyme recipe.jpg|thumb|alt=Electus]]
}}
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Teeny, weeny tarts!</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">2.45</span>/5</span>

<span class="reviewDesc">😂</span>

<span class="reviewAuthor"> [[User:Sue_spins|Susie]] </span></span>
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</table>

{{RecipeIngredients
|'''The [[Pastry|pastry]]:'''
| 6 oz (175 g) [[Plain flour|plain flour]]
| 3 oz (75 g) [[Butter|butter]], at room temperature, cut into smallish lumps, plus a little extra for greasing
| 1&frac12; oz (40 g) [[Parmesan]] ([[Parmigiano Reggiano]]), finely [[Grated|grated]]
| &frac12; level teaspoon [[Mustard powder|mustard powder]]
| [[Cayenne pepper]]
| 1 large [[Egg|egg]], beaten
|'''The filling:'''
| 2 large [[Spanish]] [[Onions|onions]], peeled and finely chopped
| 2 x 4 oz (110 g) Welsh [[Goats|goats]]' [[Cheese|cheese]] logs
| 24 small sprigs fresh [[Thyme|thyme]], dipped in [[Olive oil|olive oil]]
| 1 oz (25 g) [[Butter|butter]]
| 1 large [[Egg|egg]]
| 4 fl oz (120 ml) [[Single cream|single cream]]
| &frac14; level teaspoon [[Mustard powder|mustard powder]]
| [[Cayenne pepper]]
| [[Salt]] and freshly milled [[Black pepper|black pepper]]
}}
===[[Mise en place]]===
* You will also need a 3&frac14; inch (8 cm) [[Pastry|pastry]] cutter and two 12-hole patty tins with cups measuring 1&frac34; inches (4.5 cm) at the base, 2&frac12; inches (6 cm) at the top and &frac34; inch (2 cm) deep, well greased.
===Method===


{{RecipeMethod
|'''First make up the [[Pastry|pastry]]. '''
| Sift the [[Flour|flour]] into a large bowl, and then add the [[Butter|butter]]. 
| Take a knife and begin to cut it into the [[Flour|flour]] until it looks fairly evenly blended, and then add the [[Parmesan]], [[Mustard|mustard]] and a pinch of [[Cayenne pepper|cayenne pepper]], plus about 1&frac12; tablespoons cold water to make a smooth [[Dough|dough]], before discarding the knife and bringing it together with your fingertips. 
| Then place the [[Dough|dough]] in a plastic food bag and put it into the [[Fridge|fridge]] to rest for 30 minutes. 
| In the meantime, preheat the [[Oven|oven]] to gas mark 4, 350°F (180°C).
| After that, roll it out as thinly as possible, use the cutter to stamp out 24 rounds and line the tins with them. (The [[Pastry|pastry]] will stand proud of the rim of the cups to allow for shrinkage.) 
| Then prick the bases and [[Brush|brush]] with the beaten [[Egg|egg]]. Now [[Bake|bake]] on the middle and top shelves of the [[Oven|oven]] (swapping them over halfway through to ensure even [[Browning|browning]]) for about 10 minutes, or until the [[Pastry|pastry]] is just cooked through, then cool them on a wire rack.
|'''For the filling.'''
| Melt the [[Butter|butter]] in a large [[Frying pan|frying pan]] and cook the [[Onions|onions]] very gently, uncovered and stirring often, for about 30 minutes, or until they have turned a lovely golden [[Brown|brown]] [[Caramel|caramel]] colour. 
| Then leave to cool and set aside until needed.
| Now whisk the [[Egg|egg]] with the [[Cream|cream]] and [[Mustard|mustard]] in a jug and add some seasoning. 
| Next, spoon a little of the [[Onion|onion]] mixture into each [[Pastry|pastry]] case, spread it out evenly and pour the [[Egg|egg]] mixture over. 
| Cut each [[Cheese|cheese]] log into 12 thin slices (wiping the knife between slices to cut more cleanly; the cheese is quite soft, so you may have to reshape a few slices into rounds). 
| Place a slice on the top of each tartlet, then top with a sprig of [[Thyme|thyme]] and a sprinkling of [[Cayenne pepper|cayenne pepper]]. 
| [[Bake]] for 20 minutes, or until puffy and golden, swapping the tins again halfway through cooking.
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:British Onions recipes]]
[[Category:Recipes from other sites]]
[[Category:Cheese recipes]]
[[Category:Pies tarts and flans]]
[[Category:Snacks and light bites]]
[[Category:Starters]]
[[Category:Vegetarian recipes]]
[[Category:Baked or roasted]]
[[Category:Tapas, mezze and antipasti]]
{{Template:British Onions attribution}}

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