Caramelised Onion & Goat's Cheese Tartlets with Balsamic Syrup
This also makes an excellent starter for a dinner party.
1 large sheet of puff pastry
1 organic, free-range egg yolk, mixed with a splash of milk
4 tablespoons of caramelised onion jam
175g organic goat's cheese, cut into 1.5cm thick rounds
4 sprigs of thyme, plus extra for garnish
Salt and black pepper
250ml balsamic vinegar (use the best you can get)
3 tablespoons of brown sugar
Preheat the oven to 200ºC
Using a small bowl as a template, cut four rounds of pastry and place on large non-stick sheet. Score a 2cm border around the edges of the rounds, being careful not to cut all the way through. Prick the bases all over with a folk, avoiding the border. Brush the borders with eggs wash.
Put 1 tablespoon of caramelised onion on each pastry round. Place a round of goat's cheese on top and scatter with the thyme leaves and season.
Bake for 20mins or until the puff pastry borders are golden and risen and the bases of the tartlets are cooked.
Meanwhile, place the balsamic vinegar in a small saucepan and bring to the boil, then reduce the heat and simmer until reduced by half. Add brown sugar and simmer until the mixture becomes syrupy - it should coat the back of a spoon when it's ready. Set aside to cool and thicken.
Serve the tartlets drizzled with the balsamic syrup and scattered with thyme sprigs.