Looking for a fancy starter or snack idea? These tartlets are delicious and the tarts can be made earlier in the day.
INGREDIENTS
2 tablespoons olive oil
knob of butter
2 large red onions, thinly sliced
1 clove garlic, crushed
1 tablespoon thyme leaves
sea salt
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
METHOD
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
Forward planning
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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.