- 4 large onions
- 2 Tbsp. olive oil
- 1 tsp sugar
- 2 Tbsp. balsamic vinegar
- 1 puff pastry roll
- 2 eggs
- 150ml whipping cream
- Salt and pepper, to taste
- Fresh thyme
- 50g fresh goat’s cheese
Slice the onions and cook over a low heat with the olive oil and sugar.
Deglaze with the balsamic and continue cooking for 10 minutes.
Roll out the puff pastry, prick the dough with a fork and cut out pastry rounds with a cookie cutter. Fit the dough rounds into the cups of a Le Creuset TNS 6 Cup Fluted Tart Tray.
Preheat the oven to 200°C.
In a mixing bowl, beat the eggs and add the cream, salt, pepper, and a little thyme.
Divide the caramelised onions among the tartlet shells. Stir the egg mixture and use to fill the tartlets, covering the onions. Top each with some goat’s cheese.
Bake for 20 minutes. Serve warm or at room temperature, garnished with additional onion.