These tartlets look really fancy, but are actually incredibly easy to make! I love these for entertaining as a finger food or as an entrée. They’re a flavour explosion of sweet, salty, oniony goodness, all on a bed of flaky , buttery pastry. Give them a go! The multi-coloured carrots add an extra dimension to both the flavour and the look of these, but if you can’t access simply use orange baby Dutch carrots. Enjoy!
Serves 4
+ vegetarian
Ingredients
2 brown onions, peeled, halved and thinly sliced
20g olive oil
20g balsamic vinegar
10g brown sugar
Salt, to taste
200g soft goat's cheese
2 free-range eggs
3 thyme sprigs, leaves only
2 sheets butter puff pastry
36 baby carrots, rinsed and scrubbed
40g honey
20g butter
Method
- Preheat oven to 200°C.
- Place onions, oil, vinegar, sugar and salt in TM bowl, sauté for 10 minutes, Varoma temperature, speed 1, MC removed. Set aside.
- Without cleaning TM bowl add cheese, eggs and thyme, mix for 5 seconds, speed 4.
- Cut each pastry sheet into 4 rectangles, approximately 2cm longer than the length of your petite carrots. Place pastry sheets on a lined baking tray. Leaving a lcm border around the edge of each pastry, spread with a thin layer of the caramelised onions and top with a tablespoon of cheese mixture. Arrange carrots on top side by side in alternating colours. Bake for 20 minutes, or until pastry is puffed and golden.
- Meanwhile, place honey and butter in clean TM bowl, heat for 2 minutes, 70°C, speed 3. Once out of the oven, use a pastry brush to brush honey glaze over tartlets.
Serve either warm or cold with relish and a fresh side salad.
Love this recipe? We’ve also got heaps of other FRESH Thermomix recipes in our cookbook Thermo Cooker Fresh Favourites!
