CARAMELISED ONION TARTLET WITH SALAD

PREP TIME: 15 MINS COOK TIME: 40 MINS SERVES 2 (AS A MAIN)

2 tsp extra virgin olive oil 2 brown onions, halved, very

thinly sliced

1 clove garlic, crushed

2 tsp brown sugar

1 Tbsp red wine vinegar

2 Tbsp chopped flat-leaf parsley 2 Tbsp chopped mint

4 sheets chilled fillo pastry

3 x 60g eggs

80ml (1/3 cup) skim milk

Freshly ground black pepper 2 tsp pine nuts

10g parmesan, finely grated Salad

1 cob corn, kernels cut off

1 cup rocket leaves

1 cup finely shredded red cabbage 2 radishes, trimmed, thinly sliced 10g parmesan shavings

1 Heat the oil in a medium non-stick frying pan over medium heat. Add onions and garlic and cook, stirring often, for 2 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 10-15 minutes or until the onion is very soft.

Add sugar and vinegar. Increase heat to medium and cook, stirring often, for 5 minutes. Transfer to a bowl and stir in the parsley and mint. Set aside to cool for 10 minutes.

2 Meanwhile, preheat oven to 190°C (fan-forced). Spray 2 of the fillo sheets with cooking spray. Place another sheet of fillo on top of each sheet. Fold each stack in half crossways. Use to line two 11cm-diameter (top measurement) non-stick pie tins, trimming excess pastry. Spray with cooking spray. Whisk the eggs and milk in a jug.

Season with pepper.

3 Divide the onion mixture between the lined tins. Sprinkle over pine nuts and parmesan. Pour the egg mixture evenly between. Bake for 20-25 minutes or until golden brown and the filling is set.

4 While the tarts are cooking, make the salad. Put the corn kernels in a shallow microwavesafe dish. Add 60ml (1/4 cup) water. Cover and cook on high/100% for 3 minutes or until the corn is tender. Drain well and set aside to cool slightly. Toss corn, rocket, cabbage, radish and parmesan shavings in a bowl.

5 Serve the onion tarts with the corn salad.