Caramelised red onion tartlets

Caramelised red onion tartlets

Category: Starter/snack, Snack/side dish | Serves: 17 tartlets

Prep time: 20 minutes | Cooking time: 20 minutes

Ingredients

12 medium slices (pre-sliced) wholemeal bread

2 tablespoons olive oil

2 red onions, thinly sliced

2 tablespoons light soft brown sugar

2 tablespoons red wine (or vegetable stock)

40g (1 1/2oz) whole sweet mild piquanté (Peppadew) peppers (drained weight), drained, patted dry and finely chopped

1/2 teaspoon dried thyme

Freshly ground black pepper to taste

Chopped fresh parsley to garnish (optional)

  1. Preheat oven to 220ºC/fan 200ºC/gas mark 7; lightly grease cups of a non-stick 12-cup bun tin and set aside. On a chopping board, roll over each slice of bread with a rolling pan to flatten slightly. Using a 7.5cm (3in) round fluted cutter, cut a disc from centre of each slice of bread; press each disc into cup of prepared tin. (Set leftover bread aside for another use – see Cook’s tip.)
  2. Brush bread cups with 1 tablespoon of the olive oil; set aside while starting the onions. Heat remaining oil in a non-stick saucepan; add onions and cook over a medium-low heat for about 7 minutes or until beginning to soften, stirring occasionally.
  3. Bake prepared bread cups in oven for 8-10 minutes or until nicely browned and crisp. Transfer to a plate; keep warm until ready to serve.
  4. Meanwhile, stir sugar into softened onions; cook over a medium heat for a further 8-10 minutes or until onions are softened and caramelised, stirring frequently. Carefully add red wine; increase heat and cook for 1-2 minutes or until wine has evaporated, stirring continuously. Remove pan from heat; stir in peppers and thyme and season with black pepper.
  5. Spoon some onion mixture into each warm tartlet case, dividing evenly. Sprinkle with chopped parsley, if desired; serve immediately.

Variations

  • Medium slices of white bread can be substituted for the wholemeal bread, if desired. Try using roasted red peppers from a jar (drained) in place of the Peppadew peppers.

Cook’s tips

  • Use the leftover bread to make breadcrumbs – store in a sealed food bag and refrigerate or freeze for another use.

Nutritional information

Caramelised Red Onion Tart