Earlier this year I was invited to celebrate Matariki with Madicattt and friends. It was one of the best nights of this year in my opinion. Fantastic music, bonding friendships, and great memories were made. Not to mention the food.
Maddy made us all an amazing hangi but had asked us all to bring a small plate to share. I got to thinking and decided that bite-sized caramelised onion tarts would surely go down a treat. Using Drizzle & Dip’s caramelised onion tartlets recipe for inspiration, I made and took along these Caramelised Onion Tartlets.
Caramelised Onion Tartlets Recipe
What you’ll need
- 4 onions, thinly sliced
- 3 T olive oil
- 1/2 cup of white or red wine (I used some bubbles that I was drinking while making them)
- 3 T brown sugar
- 5 – 6 sprigs of thyme leaves removed and a few extra for garnishing each tart
- Salt & pepper to taste
- 2 sheets of puff pastry
- 200g feta (or even better; goats cheese)
- Heat the oil in a large pan and fry the onions over a low heat until softened but not browned, this should take around 15 minutes. Keep the onions moving.
- Add wine and deglaze the pan, cook off the liquid.
- Add the sugar and stir thoroughly,
- Add the thyme and salt and pepper to taste. Cook for 5 minutes, stirring occasionally.
- Defrost your pastry for a few minutes on a floured surface. Cut pastry into 5×5 squares. If you would prefer a different shape, go for it! Get creative. My favourite way to have these it in rectangles – I’m not sure why.
- Using a fork, carefully add about 2-3T of onion to the tartlets, keeping a thin edge of pastry ‘clean’. Load em up!
- Bake for 10 minutes. Take out of the oven and top the onion with feta or goats cheese. Pop back in the oven for a further 5-10 minutes.
- Once cooled slightly, garnish with sprigs of thyme. Enjoy!
These are perfect for parties, entrees, or you can turn this recipe into a large tart for dinner. You can also make a big batch of the onion and keep it for ages if you know you have a few events coming up too
Have you tried caramelised onion before? What is your favourite way to use/cook with it?