Ingredients
¼ cup olive oil
5 small brown onions, finely sliced
Sea-salt flakes and freshly ground black pepper, to season
1 Tbsp caster sugar
1 Tbsp red wine vinegar
Cooking oil spray
8 sheets filo pastry
80g unsalted butter, melted
100g goat’s cheese, crumbled
Thyme leaves, to serve
Method
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Heat oil in a heavy-based saucepan on medium. Add onion and season, then cook, stirring regularly, for 10-15 minutes, until onion darkens (being careful onion doesn’t burn). Add sugar and vinegar. Cook for 10 minutes, stirring regularly, until onion is soft and dark golden brown in colour.
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Meanwhile, preheat oven to 160°C fan-forced (180°C conventional). Lightly spray two 12-hole mini muffin pans with cooking oil. Lay one sheet of filo pastry on a chopping board and brush lightly with butter. Repeat to make 2 stacks of 4 layers of pastry. Cut out 24 rounds using a 7cm round pastry cutter, and gently press into prepared pan holes.
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Bake tart shells for 10-12 minutes or until crisp and lightly golden. Remove from oven, stand in pan for 5 minutes to firm, then transfer to a wire rack.
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Fill each tart shell with a teaspoon of caramelised onion and top with crumbled goat’s cheese. Drizzle with a little caramelised vinegar from the saucepan, garnish with thyme leaves and season with black pepper. Serve.