2 tablespoons olive oil
knob of butter
2 large red onions, thinly sliced
1 clove garlic, crushed
1 tablespoon thyme leaves
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
6 large black olives, pitted and finely chopped
50 grams soft goat’s cheese or blue cheese, crumbled
1 sheet ready-rolled puff pastry
6 good quality anchovies, optional
flat-leaf parsley for garnishing
Preheat the oven to 200˚C and lightly grease a 12 hole mini muffin tin, lining the bases with a circle of baking paper.
Heat the oil and butter in a sauté pan. Add the onions, garlic and thyme with a good pinch of salt, cover and cook over a low heat for 10 minutes, stirring occasionally until the onions are soft. Stir in the vinegar and sugar. Cook, uncovered, stirring frequently, for about 10 minutes until the onions are thick and glossy and all the liquid has evaporated. Stir in the olives and cool.
Place a spoonful of the onion in the base of each tin and top with half the goat’s cheese. Stamp out 12 x 5 cm circles of pastry and place over the top of the onions. Tuck the pastry down the sides of the tins and press it gently onto the onions.
Bake for 9-10 minutes until puffed and golden. Remove from the oven and place a baking sheet on top of the pastry to flatten it. Leave for two minutes then invert the tarts onto a tray.
To serve: Arrange the warm tarts on a platter and top with the remaining goat’s cheese, a piece of anchovy and a tiny sprig of parsley. Makes 12
Make the caramelized onions several days in advance. Keep refrigerated.
The tarts can be made earlier in the day and reheated in a warm oven. Add the topping just before serving.