Little Onion Tarts

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This recipe pre-dates my 5 Ingredients philosophy.

Little Onion Tarts

From Stonesoup

I’m not normally into buying ready made pastry but in this case it works really well and saves a heap of time. You could of course make your own if you happen to be one of the time rich. I can’t remember where I read it but the secret to cooking with commercial puff pastry is to make sure it is well cooked – when you think it’s done, leave it in the oven for another ten minutes. Works a treat every time.

You could make one large tart if you didn’t have small ones. A 24cm (10in) tart tin would work. If your tin has a removable base best to line it with foil so the lovely oniony juices don’t get lost during the baking process.

Serves 6
50g butter
2T olive oil
900 (2lb) red onions – approx 5, peeled & finely sliced
1/4C balsamic vinegar
50g (2oz) brown sugar
900g (2lb) baby onions, unpeeled & halved lengthwise
3T olive oil additional
butter for greasing tins
2 sheets commercial puff pastry cut into 6 x 10cm (4in) circles
for the dressing:
4 sprigs thyme, leaves picked
2T best quality balsamic vinegar
4T extra virgin olive oil

1. Heat butter and olive oil over a medium low heat in a medium saucepan. Add red onion and cook covered, stirring occasionally until the onion is very soft – about 30 minutes. Remove cover and add balsamic and sugar and allow to simmer for another 30 – 45 minutes or until the onion is caramelized and jammy. Season and allow to cool.

2. Meanwhile, preheat oven to 200C (400F). Place baby onions cut side up in a baking tray and drizzle with 3T oil. Cook for 40 – 50 minutes or until the onions are golden and soft. Allow to cool and remove the skins – I find this much easier after they’re cooked.

3. Grease six 10cm (4in) diameter tart or pie tins (without a removable base – see note above) with butter. Arrange onion halves cut side down, packing them in. Top with onion jam and a pastry circle. Tuck the edges of the pastry down the side of the tins using a spoon.

4. Increase oven temperature to 220C and bake for 25 – 35 minutes or until the pastry is deep golden brown. Allow to stand for a few minutes before inverting tarts onto warmed dinner plates.

5. Combine the dressing ingredients and season. Drip dressing decoratively over tarts and serve.