Smug Little Cheese & Caramelised Onion Tartlets

28 06 2010

These are a winner every time and I am yet to come across someone who didn’t have seconds. If you just keep puff pastry in the freezer, the rest of the ingredients you’ll find you usually have lying around and so this one’s the perfect default welcome snack before dinner.

Serves 6 as a snack | Preparation time 5-10 minutes | Cooking time 25 minutes

1 Roll Puff Pastry
2 Tbsp butter and 2 Tbsp olive oil
2 tsp sugar
2 Medium Red Onions, chopped (white onions also work well)
2-3 Tbsp Chutney
About 200g Feta (Can use any cheese you like, stilton and blue cheese also work really well)
Handful Fresh Rocket, loosely chopped, for garnishing

1. Defrost the pastry in the fridge overnight (Or if you’re like me and forgot to take it out, I find you can put the oven on about 50C and pop the pastry on a plate in the oven for about 30 minutes or so and it should defrost really quickly).

2. Pre-heat the oven to 180C and line a baking tray with grease-proof paper.

3. Roll the pastry out on the paper and with a sharp knife cut into squares. If you have the time and inclination you can then make ‘fork marks’ around the edge of each tartlet, if not, no worries. And if you have even less time, you can just leave the whole sheet of pastry whole and serve as a tart.

4. Heat the butter and olive oil in a pan, add the onions, sprinkle with the sugar and fry gently until lovely and golden, about 10 minutes. Set aside to cool.

5. Spread a little chutney over each square. I find using the back of a teaspoon works best. Sprinkle over the crumbed/chopped cheese and then the caramelised onions.

6. Bake at 180C on the middle shelf for about 15 minutes, until the pastry is golden and has puffed up around the edges. Remove from the oven, sprinkle with the chopped rocket and serve.

Rob gives these an 8.5/10 (‘Love those things’ he said when I asked)



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