Caramelised onion puff pastry tartlets with fresh dill.
About this dish: I came up with this recipe when we were having a bunch of people over for a regular prayer and Bible discussion catch up and I had uncharacteristically failed to prepare any food offerings. I gathered up what ingredients we had and (also uncharacteristically) managed to pull together a very nice little dish with no recipe or prior preparation.
So these are super easy, pretty quick and bite sized; they are great at parties or gatherings.
-Picture to be added soon!-
WHAT YOU NEED:
2 Frozen Puff Pastry sheets, from the freezer
1 Brown or red onion
1 bunch fresh dill, picked into 32 short sprigs
1 tablespoon brown sugar
1 block feta (can be any type you choose), cut into 32 cubes
Oil (can substitute with butter)
HOW TO MAKE IT:
Preheat the oven to 180 degrees Celsius.
Chop the onion into fine rings,
Spray a saucepan with a little oil and put on medium heat. When hot add the onion.
Cook the onion until it becomes softer and translucent, then add the sugar and cook for 30 seconds – 1 minute before adding 2 tablespoons of water.
Sauté until the sugar is dissolved, water is reduced and the onion is brown, the texture should be jammy but the inion should still have it’s shape. Set aside.
Put the pastry sheets into baking trays lined with baking paper. When they have defrosted a little cut them into squares 4×4 – so 16 per sheet. and separate them slightly.
Divide the onion among the pastry squares, leaving a pastry edge around each (like a pizza crust).
Place a feta cube in the middle of each tartlet.
Put them into the oven for around 15 minutes – or until they are golden with slightly brown edges and are puffed up.
Place a dill sprog on top of each target and serve. they are best while still hot (or warm so you don’t burn your mouth)!
I like Bulgarian feta best as the texture is in-between crubly and creamy and the flavour is really full and delicious. Goats cheese is also good inn the recipe (if you’re a fan of it). For those who like a hard crumbly feta – go for Greek feta. For those who like a creamy cheese – go for a danish feta.
Place the pastry on the baking trays while still partially frozen for ease, but leave it to defrost before dressing them as otherwise the pastry beneath the onion won’t cook.