Baby caramelised onion tartes tatin

INGREDIENTS

80ml olive oil

3 onions, thinly sliced

2 sprigs thyme

sea salt and freshly ground black pepper

50g grated cheddar cheese

DOUGH

250g self-raising flour

1 teaspoon salt

100ml milk

40g butter, melted

1 teaspoon dijon mustard

1 egg

METHOD

Place the oil, onion and thyme in a frying pan over low heat and cook, stirring regularly, for 20–30 minutes or until softened and caramelised. Season with salt and pepper.

Preheat the oven to 180°C. Lightly grease two 12-hole mini-muffin trays.

Meanwhile, to make the dough, sift the flour and salt into a bowl and make a well in the centre. Whisk the milk, butter, mustard and egg together in a separate bowl. Add to the dry ingredients and mix with a fork until the dough just comes together. Knead briefly on a floured surface until smooth. Roll out to 1 cm thick and, using a 2.5 cm round cutter, cut into 20 circles.

Place a spoonful of onion in the base of each mini-muffin hole, sprinkle with some cheese and top with a circle of dough. Bake for 10–15 minutes or until golden. Leave in tins for 3–4 minutes. To remove the tartes, cover each tray with a large plate and invert the tartes onto the plate.

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