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
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.
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.
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.
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.