INGREDIENTS:

• 30ml butter
• 2 onions, sliced
• 15ml brown sugar
• 15ml balsamic vinegar
• 1 x 400g ready-rolled puff pastry, defrosted
• 2x goat's cheese crottins or 100g log goat's cheese, sliced into rounds
• 30ml thyme leaves
• Milk for brushing

METHOD:

Preheat the oven to 220C.

Heat the butter in a pot, add the onions and cook over a gentle heat until soft and golden. Add the sugar and balsamic and cook for another two to three minutes, or until onions are brown and caramelised. Remove from the heat, set aside and allow to cool.

Cut four large or eight small circles out of the pastry. Place a small dollop of onions in the centre of the pastry, leaving an edge/crust around the pastry. Top with goat's cheese rounds and sprinkle with thyme leaves.

Brush the edges of the pastry with a little milk and bake for 12 to 15 minutes, until golden.

MAKES: Eight small tartlets

TIME: 25 minutes