Goat Cheese Tartlet with Thyme & Roasted Red Onion
For 24 portions
- packet of filo pastry
- 60g butter, melted
- 6 sprigs of thyme, stripped
- 1 red onion, chopped
- 200g goat cheese
- 250ml double cream
- 2 eggs
- 2 egg yolks
- salt, pepper and thyme
- 2 mini muffin tins
Tip: These tartlets can be made a couple of days beforehand, stored covered in the fridge, be reheated in a moderate oven and served warm.
Pre-heat the oven to 170°C.
First roast the chopped red onion in a little olive oil & black pepper till soft.
Make the filo tartlets by painting one sheet of filo pastry at a time with melted butter, then cut the sheets into 5cm squares. Next sprinkle half of them with thyme, salt & pepper and place the unseasoned squares on top, at an angle, and mould them into the muffin tins. Cover the tins with clingfilm to stop the pastry drying out while you make the remaining tartlets.
For the filling, blend the goat cheese, double cream, eggs & seasoning. Put some roasted red onion in the base of each tartlet and spoon the goat cheese mixture on top with a sprig of thyme.
Bake for 10 minutes, check and return if they need to cook for longer, then serve warm.