Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 20 sm red onions or possibly mediumsized shallots peeled extra virgin olive oil
- 1 x salt and pepper
- 3 Tbsp. balsamic vinegar
- 1 tsp sugar few sprigs of thyme
- 1 pkt (375g) prerolled puff pastry
- 1 jar tapenade
- 1 x freerange egg lightly beaten to glaze
Инструкции
- Lightly blister the onions in a dash of extra virgin olive oil (use a pan just big sufficient to hold them) add in some salt and pepper then add in the balsamic vinegar sugar a couple of the sprigs of thyme and a pool of water which will come half way up the onions.
- Gently bubble the lot together till the onions are tender (you ought to turn them once) and the liquid is reduced and sticky.
- When they've cooled slice them all in half lengthways.
- Meanwhile cut the pastry into long strips the width of the length of an onion.
- Place these on a greased baking sheet then lay the halved onions all the way along the pastries with little gaps between each.
- Next lift each onion plant a tsp. of tapenade under each and replace then score the pastry around each one this will allow the pastry to rise and snuggle around the onions.
- Scatter the pastry all over with thyme leaves brush with the egg and slice up into individual tarts leaving them still connected and chill till ready to bake.
- Bake for 10 to 15 min at 200C/400F/ Gas Mark 6. Serve just as they are and while still warm.
- Makes about 40
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 12 servings | |
| Calories 71 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 251mg | 7% |
| Total Carbs 16.67g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 11.35g | 8% |
| Protein 1.68g | 3% |
