caramelised onion tarte tatin
2 sheets store- bought puff pastry, thawed
1 cup ( 300g) store- bought caramelised onion relish
100g goat’s curd
1 tablespoon lemon thyme leaves olive oil, for drizzling cracked black pepper
50g watercress sprigs
Preheat oven to 190C. Using a 6cm- round cookie cutter, cut 12 rounds from the pastry and set aside. Line the base of 12 x ½ cup-capacity ( 125ml) cupcake tins with non-stick baking paper. Divide the onion between the tins and top with the pastry rounds.
Using a sharp knife, make a small cut in the pastry. Place the tins on a baking tray and bake for 18- 22 minutes or until puffed and golden. Loosen the edges of the pastry with a palette knife and carefully invert.
Top the tarte tatins with goat’s curd and lemon thyme. Drizzle with olive oil, sprinkle with pepper and top with the watercress. Makes 12.