2 tsp extra virgin olive oil
2 brown onions, halved and thinly sliced
1 crushed clove of garlic
2 Tsp brown sugar
1 Tbsp red wine vinegar
2 Tbsp chopped flat-leaf parsley
2 Tbsp chopped mint
4 sheets chilled fillo pastry
3x 60g eggs
1/3 cup (80ml) skim milk
Freshly ground black pepper
2 tsp pine nuts
10g parmesan, finely grated
1 cob of corn, kernels cut off
1 cup rocket leaves
1 cup finely shredded red cabbage
2 radishes, trimmed and thinly sliced
10g parmesan shavings
Heat the oil in a medium non-stick frying pan over medium heat. Add onions and garlic and cook, stirring often, for 2 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 10-15 minutes or until the onion is very soft. Add sugar and vinegar. Increase heat to medium and cook, stirring often, for 5 minutes. Transfer to a bowl and stir in the parsley and mint. Set aside to cool for 10 minutes.
Meanwhile, preheat oven to 190 degrees Celsius (fan forced). Spray 2 of the fillo sheets with cooking spray. place another sheet of fillo on top of each sheet. fold each stack in half crossways. Use to line two 11cm diameter (top measurement) non-stick pie-tins, trimming excess pastry. Spray with cooking spray. Whisk the eggs and milk in a jug. Season with pepper.
Divide the onion mixture between the lined tins. Sprinkle over pine nuts and parmesan. Pour the egg mixture evenly between. Bake for 20-25 minutes or until golden brown and the filling is set.
While the tarts are cooking, make the salad, Put the corn kernels in a shallow microwave-safe dish. Add 60ml (1/4 cup) water. Cover and cook on high for 3 minutes or until the corn is tender. Drain well and set aside to cool slightly. Toss corn, rocket, cabbage, radish and parmesan shavings in a bowl.
Serve the onion tarts with the corn salad.