Caramelised onion tartlets recipe

Preparation time: 20 minutes

Cooking time: 35 minutes

 

11/2 tablespoons (30 g) butter, melted

12 thin slices white bread

1 tablespoon extra virgin olive oil

2 large onions, about 500 g in total, thinly sliced

1/4 cup (35 g) sun-dried tomatoes packed in oil, drained and roughly chopped

2 teaspoons finely chopped fresh thyme

salt and pepper

1/4 cup (30 g) walnut pieces

 

1 Preheat the oven to 230ºC. Lightly brush 12 deep bun tins with a little of the melted butter. Using a 7.5 cm pastry cutter, cut a disc from each slice of bread. Flatten each bread disc with a rolling pin, then press into the buttered bun tins to line them evenly, curving the edge of the bread slightly to make large scallop shapes.

 

2 Brush the bread cases with the rest of the melted butter and bake for 8–10 minutes, or until crisp and golden. Set aside in a warm place until ready to fill. (If made ahead of time, keep the bread cases in an airtight container.)

 

3 Heat the oil in a large heavy-based frying pan with a well-fitting lid. Add the onions and stir well. Cover with the lid and cook over a low heat for 20 minutes, or until the onions are very soft.

 

4 Remove the lid, increase the heat and cook rapidly, stirring, until the onions turn a dark golden brown. Remove from the heat and stir in the sun-dried tomatoes and thyme. Season with salt and pepper to taste. (If made ahead, cool the filling and keep in the fridge, then reheat just before filling the bread cases.)

 

5 Divide the onion filling among the croustades, then scatter the walnut pieces over the top. Serve hot.

 

Each tartlet provides 607 kJ, 145 kcal, 4 g protein, 7 g fat (2 g saturated fat), 19 g carbohydrate (3 g sugars), 1 g fibre

 

Eating walnuts in moderate but regular amounts may help to reduce blood cholesterol levels and guard against heart disease and cancer. This is because of the anti-oxidant nutrients that are found in walnuts: selenium, zinc, copper and vitamin E.