This week, our cheese expert Edel recommends Red Onion and Goats Cheese Tartlets. Speak to Edel or our staff at the delicatessen about this and other offers there this week.
Serves: 6 people
- 4 medium Red Onions, peeled and thinly sliced.
- 3 tbsp Red Wine
- 3 tbsp Red Wine Vinegar
- 1 tsp SuperValu Olive Oil
- 150 g SuperValu Rich Dark Brown Sugar
- 1 packets Puff Pastry , thawed naturally
- 150 g SuperValu Goats Cheese
- 12 x SuperValu Semi Sundried Tomatoes
- In a large pot place the onions and the oil over a high heat.
- Continue to stir the contents to move the onions around and prevent them from sticking.
- As the onions begin to color and soften (after about 3 minutes) add in the dark brown sugar and continue to stir.
- The sugar will begin to soften and will coat all of the onions.
- Allow the softened sugar to come to the boil gently.
- Next add in the red wine and the red wine vinegar.
- Allow the mixture to come to the boil and then simmer for about 15 minutes or until all of the liquid has evaporated off.
- Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.
- Transfer to clean sterilized jars and store in the fridge for up to 4 weeks.
- Preheat the oven to 190°C/375°F/Gas Mark 5
- Roll out some of the puff pastry and cut out large discs with a biscuit cutter
- Grease a 12-cup muffin tray and secure a disc of puff pastry in each cup.
- Place a sundried tomato in the bottom of each.
- Spoon in a little of the red onion marmalade-about one teaspoon full in each – not too much because it tends to leak.
- Place one thin slice of the goat’s cheese on top and season with a little black pepper.
- Bake for 15-18 minutes or until the pastry is golden brown and the cheese and onion mixture is bubbling.
- Remove from the tin with a palette knife immediately.
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