« Caramelised red onion and feta tartlets »

Crisp pastry tartlets filled with tangy cheese and sweet caramelised red onions 

Serves 4
Prep 15 mins
Chilling time  20 minutes
Cook 25 mins

Ingredients:

• 300g ready prepared shortcrust pastry
• flour to dust
• 3 large free range eggs beaten
• 2 tbsp freshly chopped parsley
• 200g feta cheese crumbled
• 200g jar Very Lazy Caramelised Red Onions
• Sea salt and freshly ground black pepper

Method:

1. Divide the pastry into four pieces and roll out on a lightly floured surface to a circle the size of a side plate.

2. Take four individual tartlet cases and line each with the pastry, carefully pushing the pastry into the base and up over the sides. Trim the edges neatly. Prick the base of each tartlet and line with a disk of greaseproof paper and a few baking beans or dry rice chill for 20 minutes.

3. Pre heat the oven to 220 C, 475 F. Gas 7. Bake for 5 minutes.

4. Remove the cases from the oven, carefully lift out the paper and beans and return the cases to the oven for a further 5 minutes. Remove the cases from the oven.

5. In a bowl, mix together the eggs, parsley and cheese. Season well. Spoon a little caramelised onion into the cases and top with the cheese mixture. Spoon a little more caramelised onion on top and bake at 180 C, 350 F, Gas 4. for 15 minutes or until the filling has just set and is a golden colour.

6. Spoon the remaining caramelised onions into four small dishes and place on serving plates. Remove the cooked tartlets from the oven, lift out of the cases and serve on a bed of mixed salad leaves, drizzled with a little oil and seasoned with black pepper.

To serve: mixed salad leaves, olive oil to drizzle