Balsamic Onion Tarts With Tapenade And Thyme Recipe

1. 1

   Lightly blister the onions in a dash of extra virgin olive oil (use a pan just big sufficient to hold them) add in some salt and pepper then add in the balsamic vinegar sugar a couple of the sprigs of thyme and a pool of water which will come half way up the onions.

2. 2

   Gently bubble the lot together till the onions are tender (you ought to turn them once) and the liquid is reduced and sticky.

3. 3

   When they've cooled slice them all in half lengthways.

4. 4

   Meanwhile cut the pastry into long strips the width of the length of an onion.

5. 5

   Place these on a greased baking sheet then lay the halved onions all the way along the pastries with little gaps between each.

6. 6

   Next lift each onion plant a tsp.

7. 7

   of tapenade under each and replace then score the pastry around each one this will allow the pastry to rise and snuggle around the onions.

8. 8

   Scatter the pastry all over with thyme leaves brush with the egg and slice up into individual tarts leaving them still connected and chill till ready to bake.

9. 9

   Bake for 10 to 15 min at 200C/400F/ Gas Mark 6.

10. 10

    Serve just as they are and while still warm.

* Per serving · 4 servings · Values may vary.

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