The onion jam used in these tarts is a staple item in my fridge. I also use it on burgers, with barbecued meats and as a condiment with cold cuts and cheese. Roast the tomatoes at the same time as the tarts to save turning the oven on twice.
INGREDIENTS
3 sheets pre-rolled butter puff pastry
12 small vine tomatoes
olive oil
Onion jam
5 large red onions, thinly sliced
2 tablespoons olive oil
knob of butter
1 tablespoon finely chopped rosemary or thyme
2 cloves garlic, crushed
2 tablespoons brown sugar
½ cup balsamic vinegar
1 teaspoon sea salt
To assemble
3 eggs
½ cup cream
200 grams feta cheese
4 tablespoons basil pesto (purchased or see recipe)
sea salt and freshly ground pepper
12 hole muffin tin, lightly greased
METHOD
Preheat the oven to 180˚C.
Stamp out 4 x 10 cm circles from each sheet of pastry and line the muffin tins. Cover and refrigerate until ready to use. The pastry needs to be well chilled before cooking.
Onion jam: Combine all the ingredients in a large saucepan, cover and cook for 20 minutes, stirring occasionally. Uncover and cook for a further 20-30 minutes over a low heat or until thick and glossy.
The volume of onions will have reduced by more than half. Cool.
To assemble: Whisk the eggs and cream in a large bowl and season generously. Stir in the onions then divide evenly between the tart cases. Cut the feta into 12 slices. Break each slice into 2-3 pieces and place over the onions.
Bake for 20 minutes or until the pastry is crisp and the feta is golden.
Place the tomatoes on a lined baking tray and drizzle with olive oil, salt and pepper. Roast for 5-8 minutes or until the skins have just started to split. Cool.
To serve: Top each tart with a spoonful of pesto and a roasted tomato. The tarts are best served warm or at room temperature. Makes 12
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