Makes 8 tartlets – perfect as a starter, or 2 would be a generous lunch

What you need:

8 x 9cm flan tins – lightly greased

Cheese pastry:

75g butter at room temperature
175g plain flour
50g cheddar (we used Cows&Co Vintage Cheddar)
Pinch mustard powder
1 beaten egg

Red Onion Filling:

25g butter
900g finely sliced red onions
100ml balsamic vinegar
Olive oil & seasoning


Make pastry by rubbing the butter into the flour, until mix resembles breadcrumbs.  Add finely grated cheese and mustard.  Add enough cold water to bind pastry into a smooth dough.  Wrap pastry in cling film and chill in fridge for 30 mins.

Roll out pastry on floured worksurface as thinly as possible.  Cut out 13cm circles (I used a glass) and gently place into flan tins – easing pastry into the corners.  Sit tins onto a baking sheet and bake in the oven for 20 mins at 180c.  Cool pasty cases on wire rack (this can be done well in advance for convenience).

To make the filling melt butter in a medium sized, heavy based saucepan.  Stir in the red onions, balsamic & seasoning and cook very gently without lid for 30 mins, stirring from time to time.  Leave filling to cool.

Brush pastry cases with beaten egg and pop in the oven for 5 minutes.  Remove from oven and spoon in the caramelised onion filling.  Top with a generous slice of goats cheese then finish off in the oven for a further 20 minutes.

To Serve

Season, and garnish with your favourite herb – we used thyme.  This is lovely service with a very simple salad