Airdrie & Coatbridge Advertiser




■ 2 Large red onions sliced ■50gbutter(25gfortheo­nions/25gforgrea­sing filo pastry)

■ 1 tbsp. balsamic vinegar

■ 1 tsp sugar

■ 4/5 sheets filo pastry

■ 2 eggs

■ 250ml double cream

■ 225g goat’s cheese

■ Seasoning

■ Paprika for sprinkling


1. Prepare a 12 hole muffin tin. Heat the oven to 200 degrees and grease the tin

2. Make the red onion relish by melting the butter in a non-stick pan and mix in the onions – cover with a lid and cook for 10 minutes until soft

3. Remove the lid, add in the sugar and balsamic vinegar and continue to cook for a further 10 minutes stirring until the liquid has evaporated and you have a sticky relish. Set aside and make the filo pastry baskets

4. Lay the sheets of filo pastry on a worktop and brush with melted butter. Cut 24 12cms squares and place one on a board and another at an angle on the top (see photo) then press carefully into the tin to make a basket. Continue with the remaining squares to fill the tin

5. Divide the mixture into the 12 pastry cases

6. Break the eggs into a jug , add the cream, season and whisk until smooth

7. Pour the mixture into the cases 8. Cut the goat’s cheese into discs and place on the top of the tart, sprinkle with a little paprika and place in the oven

9. Bake for 20-25 minutes, the remove from oven and let the filling set for 10 minutes before removing and serving warm

Karen’s tip – these lovely little tarts also freeze well. Also, if you want to speed up the process you can cheat and buy the onion relish!

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