Sticky onion tartlets

Name: Sticky onion tartlets
Yield: Serves 2
Cuisine: French recipes
Ingredients: Plain flour for dusting; 250g sheet of ready-rolled puff pastry; 2 tbsp caramelised onion chutney; 2 medium free-range eggs, plus 2 egg yolks; 80ml double cream; 1 tbsp wholegrain mustard; 75g blue cheese, such as Blacksticks Blue, crumbled; Small bunch of fresh thyme, leaves stripped; Small handful of roasted chopped hazelnuts

Published: 31 Jan 11
Updated: 18 Mar 24

Test kitchen approved

These rustic savoury tarts use minimal ingredients, are a cinch to make and take minutes to put together. A great vegetarian lunch, supper or starter.

Serves 2
Takes 10 minutes to make, 20 minutes to cook

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Ingredients

Plain flour for dusting
250g sheet of ready-rolled puff pastry
2 tbsp caramelised onion chutney
2 medium free-range eggs, plus 2 egg yolks
80ml double cream
1 tbsp wholegrain mustard
75g blue cheese, such as Blacksticks Blue, crumbled
Small bunch of fresh thyme, leaves stripped
Small handful of roasted chopped hazelnuts

Method

Preheat a baking sheet at 220°C/fan200°C/gas 7. Unroll the pastry on a floured surface and cut into 2 pieces large enough to fit into 2 x 12cm loose-bottomed tartlet tins. Line the tins with the pastry. (Trim the edges and discard the trimmings if you want neater tarts, like those on the cover.) Spread the chutney thinly over the bases.
Mix 1 whole egg with the egg yolks, then stir in the cream, mustard and seasoning. Pour into the tartlet cases, then top with the cheese, thyme and hazelnuts. Whisk the remaining egg and use to glaze the exposed pastry.
Cook on the preheated baking sheet for 18 minutes until golden and set. (Cover with foil if it browns too quickly.) Carefully turn out and serve with a green salad.

Recipe from February 2011 Issue

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