Name: Caramelised onion and chestnut tarts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 red onion; 2 Tbsp olive oil; 1 pack ready-rolled puff pastry; 1 Tbsp muscovado sugar; 200g roasted chestnuts ( or vacuum-packed); 1 Tbsp balsamic vinegar; 1 tsp thyme leaves; To serve: Goat cheese or feta, crumbled

Caramelised onion and chestnut tarts

18 Dec 2017

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

During the winter festivities one of the most important ingredients I keep in my fridge or freezer is ready-rolled puff pastry so that I can make quick & easy tarts and pies for supper - or tartlets and puffs if people pop over unexpectedly for a drink. One of my favourite recipes is this one, Caramelised onion and chestnut tarts, which includes another staple of the winter holiday season - chestnuts. I generally use vacuum-packed chestnuts, but if you have some leftover roasted chestnuts, do use them! If dairy is an issue for your guests, don’t crumble cheese over the tarts that you serve to them.

Ingredients

1 red onion
2 Tbsp olive oil
1 pack ready-rolled puff pastry
1 Tbsp muscovado sugar
200g roasted chestnuts ( or vacuum-packed)
1 Tbsp balsamic vinegar
1 tsp thyme leaves
To serve: Goat cheese or feta, crumbled

Instructions

Thinly slice the onion.
Heat the oil in a frying pan and gently sauté the onion until soft. Add the sugar, thyme and balsamic vinegar and cook until caramelised.
Meanwhile, cut the chestnuts in half, then add to the onion mixture and combine. Let it cool.
Unroll the pastry and using a large cup stamp out 8-10 circles. Put another, smaller mug in the middle of the pastry circles, and gently push it down to create a border. Place them onto a baking sheet.
Divide the onion and chestnut mixture equally between the tarts, spreading out evenly within the middle circle.
Rest the tray in the fridge until you’re ready to cook.
Heat the oven to 200°C. Put the baking tray into the heated oven and cook the tartlets for 10-15 minutes, until the rim rises and is golden brown.
Serve with feta or goat cheese crumbled on the top.