Caramelised Blackcurrant & Thyme Red Onion & Brie Tartlets
  1. 250g Ready-made Shortcrust Pastry
  2. 2tbsp Oilve Oil
  3. 2 Medium Red Onions - peeled and sliced
  4. 3tbsp The Little Herb Farm Blackcurrant & Thyme Vinegar
  5. 125g Brie - cut into 24 small pieces
  6. Salt and Freshly Ground Black Pepper - to taste
  1. Preheat the oven to 200C/400F/Gas 6.
  2. Roll the pastry to 0.25cm and cut 24 5cm circles from it using a cutter.
  3. Prick the circles with a fork and place on a baking tray. Bake in the oven for 10-12 minutes, or until cooked through and golden brown, then remove and set aside to cool.
  4. Heat the oil in a frying pan. Add the onions and fry over a low heat stirring regularly until softened.
  5. Add the Blackcurrant & Thyme Vinegar and continue to cook, stirring well, until the onions have caramelised. Season as required.
  6. To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie.
  1. Delicious as canap├ęs or make slightly larger and use as a starter.
The Little Herb Farm