Garlic cheese and tomato tartlets

I make these little tartlets with vegan cheese. You would never know that it’s vegan. I like the Sheeze brand, but if you prefer, use regular cheddar and cream cheese or another brand of vegan cheese. Serve with a salad of mixed leaves and colourful baby heritage or heirloom tomatoes.

Serves: 6 Preparation: 30 minutes Cooking: 45 minutes

INGREDIENTS Pastry

200g plain flour 100g non-dairy margarine

1 tsp salt

75g vegan herb and garlic cheese, grated

Filling

2 tbsp olive oil 3 large red onions, halved and finely sliced 3 garlic cloves, peeled crushed

50g herb and garlic vegan cheddar style cheese, grated

50g vegan cream cheese original 300g cherry tomatoes halved

Pinch salt Garnish: thyme leaves

METHOD

To make the pastry, place the flour, margarine, salt, and grated cheese into the food processor. Whizz together until it forms a ball.

Roll out the pastry between 2 sheets of baking paper to the thickness of a 20p coin then use to line six 9cm loose based tartlet tins.

Trim the edges, cover with foil and insert baking beads.

Refrigerate while you make the filling.

To make the filling, heat the olive oil in a large non-stick frying pan and add the onions and a good pinch of salt.

Fry very gently for 15 minutes or until soft and golden. Add the garlic and cook for another couple of minutes then mix in the grated cheese and cream cheese. Season to taste.

Heat the oven to 200°C and bake the tart bases for 20 minutes. Remove foil and baking beads.

Spread the cheesy onions over the tart bases. Arrange the tomatoes on top in a single layer, cut-side up, and season.

Return to the oven for another 20-25 minutes or until the pastry is crisp and the tomatoes slightly golden.

Serve just-warm with a sprinkling of picked thyme leaves.