Ingredients:

  • 400 g Ready-made shortcrust pastry (14 oz block)
  • 3 medium (450 g) Large Yellow Onions, thinly sliced
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 Tbsp (15 ml) Olive Oil
  • 1 tsp (5 ml) Balsamic Vinegar
  • ½ tsp (2 g) Brown Sugar (optional)
  • 1 tsp (5 ml) Fresh Thyme Leaves
  • Salt & Freshly Ground Black Pepper, to taste
  • 200 g (7 oz) Soft Goat Cheese (Chèvre), rind removed, softened
  • ¼ cup (60 ml) Crème Fraîche or Double Cream
  • 1 large Egg, lightly beaten
  • ½ tsp (2 g) Lemon Zest, freshly grated
  • Flaked Sea Salt, for finishing
  • 1 Tbsp (15 ml) Honey (optional drizzle)

Instructions:

  1. Sauté the Base: Heat the butter and olive oil in a heavy-bottomed pan over medium-low heat. Add the sliced onions and a pinch of salt.
  2. Slow Cook: Reduce the heat to low. Cook the onions slowly, stirring occasionally (every 5-10 minutes), for 25–30 minutes. The goal is deep brown caramelisation, ensuring they are tender and jammy, not burnt.
  3. Finish the Flavour: Stir in the fresh thyme, balsamic vinegar, and brown sugar (if using). Cook for 5 more minutes until the liquid is absorbed. Remove from heat and allow the onion mixture to cool completely.
  4. Prep the Pastry: Preheat oven to 375°F (190°C). Roll out the shortcrust pastry. Cut out rounds large enough to fit and overhang the 8 standard tartlet tins. Gently press the pastry into the tins and prick the bases several times with a fork.
  5. Blind Bake (Initial): Line each shell with parchment paper and fill with ceramic baking beans or dried rice. Bake for 15 minutes.
  6. Blind Bake (Secondary): Carefully remove the parchment and weights. Return the shells to the oven for 5–7 minutes until they are light golden and set. Remove and reduce oven temperature to 350°F (175°C).
  7. Whip the Filling: Place the softened goat cheese, crème fraîche, beaten egg, lemon zest, and a light seasoning of salt and pepper into a mixing bowl. Use an electric mixer to whip the mixture vigorously for 2–3 minutes until it is light, airy, and fluffy.
  8. Layer the Base: Divide the cooled caramelised onion mixture evenly among the blind-baked tart shells, spreading it lightly across the bottom.
  9. Add the Filling: Gently spoon the whipped goat cheese mixture over the onions, filling the shell almost to the rim.
  10. Final Bake: Bake the tartlets at 350°F (175°C) for 8–10 minutes, or until the filling is puffed, set, and just starting to turn pale gold around the edges.
  11. Cool and Serve: Allow the tartlets to cool slightly in the tins before carefully turning them out. Drizzle lightly with runny honey and sprinkle with flaked sea salt just before serving.