Bake up a storm with these caramelised onion, sticky tarts. They're perfect as a starter or a snack.
Lightly dust your work surface. Roll out the pastry until it is about the thickness of a £1 coin. Use a side plate, about 12cm (5in) wide, to cut out 8 circles. Either line 8 individual tart tins or, alternatively, use a Yorkshire pudding tin, cooking the tarts in 2 batches.
Place the pastry into the tins, trim around the edges with a sharp pair of scissors if needed, and set aside in the freezer for 10 minutes while you make the filling.
Preheat the oven to gas 7, 220°C, fan 200°C. Beat together the eggs. Reserve 1 tbsp, then stir the rest into the crème fraîche and thyme, and season well.
Place 1 heaped tbsp of onion chutney at the bottom of each tart. Divide the crème fraîche mixture between the tarts, spreading it over the chutney. Then scatter over the Gruyère and brush the edges of the tart with the reserved beaten egg.
Cook in the preheated oven for 15-18 minutes until the tarts are golden and cooked through.
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