THE DAIRY KITCHEN
Red Onion Tarts with Washed Rind Cheese
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 10 MINS
A marriage made in heaven. Robust washed rind cheese with sweet and mellow red onion; the best tarts ever!
1 red onion, peeled and sliced into thin wedges
2 teaspoons sugar
salt, to taste
2 tablespoons balsamic vinegar
1 teaspoon freshly picked thyme leaves
freshly ground black pepper, to taste
1 sheet butter puff pastry, thawed
150g washed rind or brie cheese, cut into 12 thin slices
If you prefer you can also serve these tarts with blue, brie, or raclette cheese.
- Melt butter in a frypan over low heat, add onion, sugar and salt and cook for 5 minutes until soft and golden.
- Add vinegar, thyme and pepper to onion mixture, cook for a further minute.
- Lightly oil 12 patty pan holes. Cut puff pastry into rounds slightly bigger than the top of the patty pan, and press into the pans. Prick each pastry round with a fork. Divide cooked onion mixture between the pastry rounds and bake at 210°C for 10 minutes or until golden.
- Remove tarts from pans whilst still warm and top with a slice of washed rind cheese and a sprig of thyme.