Caramelised onion and goat's cheese tartlets
Melt the butter and oil in a heavy-based pan over a medium heat.
Add the onions, thyme (leaves only) and sugar and cook slowly for about 10-15 minutes, or until the onions are soft and sticky.
Season with salt and set aside.
Roll out the pastry and cut as many star shapes as you can.
Press a smaller round cookie cutter into each star, without cutting all the way through the pastry, to create a border.
Spoon a little of the caramelised onion into the centre of each round.
Top with a goat's cheese round.
Chill for about 15 minutes to allow the pastry to firm up.
Preheat the oven to 200C.
Bake for 10-15 minutes, or until puffed and golden.
2 tbsp (30ml) butter
1 tbsp (15ml) olive oil
2 onions, finely sliced
4 sprigs of thyme
cup (60ml) brown sugar
Salt for seasoning
1 roll (400g) puff pastry, defrosted
Log of pepper-coated goat's cheese, cut into rounds