Onion, thyme and blue cheese tartlets

Ingredients

175g Greek Yoghurt

175g plain flour, plus extra for rolling

½ tsp baking powder

3 medium eggs

1 tsp olive oil

2 large onions, finely sliced

1 tbsp chopped thyme

1 tsp Dijon mustard

80g Stilton, crumbled

Method

Mix the flour, baking powder, 100g Greek yoghurt and 1 egg, beaten, in a large bowl. Bring the mixture together with your hands to make a soft dough. Wrap in clingfilm and chill for 20 minutes.

Heat the oven to 190°C / Gas Mark 5. Divide the dough into 6 even pieces then roll out thinly on a floured surface to about 15cm diameter. Line the dough in 6 x 10cm loose bottomed tart tins. Prick the bases with a fork, then line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper, then bake for a further 5 minutes.

Meanwhile, heat the oil in a large frying pan, add onions and cook over a medium heat for 10-12 minutes, until deep golden. Add the thyme and season. Beat the remaining eggs with the remaining 75g Greek yoghurt, mustard and some pepper. Add the cooked onions and spoon into the tart cases. Scatter over the cheese and bake for 12-15 minutes until just set. Serve hot or at room temperature.

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