CARAMELISED RED ONION AND TALEGGIO PASTRIES

Author: Recipe adapted from Donna Moderna

Recipe type: Appetiser

Cuisine: Italian

Serves: makes 4 x 12.5 cm – 4 inch tarts

Ingredients

• 1 sheet puff pastry, thawed
• 1 red onion, sliced (2 or 3 slices per pie)
• 120 gms – 4.25 oz. Taleggio, chopped
• 10 gms – 2 tsp brown sugar
• 1 bay leaf
• 1 sprig of thyme
• 15 gms – 1 tbsp butter
• Salt & Pepper
• 

Instructions

1. Slice the onion into 0.5 cm – 0.2 inch rings.
2. Melt the butter in a pan, add the bay leaf and onion rings (be careful not to break them) and cook them, on low, for 5 minutes per side. Season with salt and pepper.
3. Add the brown sugar, raise the flame and let the onions caramelise on both sides. Remove the bay leaf.
4. 
5. Cut out 4 circles from the puff pastry and carve another smaller circle inside it, but do not cut through to the bottom (this will create the border of your pastry when it bakes).
6. Put the chopped Taleggio inside the smaller circle and cover it with 2 or 3 onion slices per pastry.
7. 
8. Bake in a pre heated oven at 200°C – 390°F for 20 minutes.
9. Serve warm with some fresh thyme on the top.