NOTE: Don’t hurry the onions as it takes time to bring out their true sweetness; they are worth the wait.
1.5 tbsp (30 ml) olive oil
2 large red onions, finely chopped
2 tsp (10 ml) chopped thyme
3 sheets ready-rolled shortcrust pastry (or view out tartlet pastry crust recipe)
70 g (2.5 oz) feta cheese, crumbled
2 eggs, lightly beaten
125 ml (4 fl. oz/ 1/2 cup) 18% cream
PREHEAT THE OVEN TO 180°C (350°F). Heat the oil in a frying pan (don’t use a non-stick or the onion won’t caramelize). Add the onion and cook over medium-low heat, stirring occasionally, for 30 minutes, or until dark gold. Stir in the thyme, then transfer to a bowl to cool. Grease 24 shallow patty tin holes. Using an 8 cm (3 1/4 inch) cutter, cut out 24 rounds of pastry. Line the tins with the rounds.
Divide the onion among the pastry cases, then spoon the feta over the onion. Combine the eggs with the cream, season with salt and ground black pepper and pour into the pastry cases. Bake for 10-15 minutes, or until puffed and golden. Leave to cool in the tins for 5 minutes before transferring to a wire rack to cool.
Makes 24.
Source: Nibbled: 200 Fabulous Finger Food Ideas 2005, ISBN 1 74045 632 7
Photo Credit: That’s Life Magazine