Bake for 20 minutes or until the pastry is crisp and the filling is just golden brown and set sprinkle chopped parsley and serve. Roll out pastry on a flour dusted work surface to the thickness of a 1 coin. Heat the oven to 200c fan 180c gas 6. Stir in the onion. Spread the onion mixture over the bottom of the baked tart case.

Line 6 tart tins about 10cm across with pastry and prick the bases. Cook and stir until the onion has softened and turned translucent about 5 minutes. And the cheese and thyme pastry provides the perfect background. These are then spooned into crisp cheese pastry cases and topped with melted goats cheese and sage. Pour egg mixture over the onion and cheese.

Heat oven to 220c fan 200c gas 7. Delia s caramelised balsamic and red onion tarts with goats cheese recipe. You will need a cast iron ovenproof pan with a base diameter of 23cm 9in or a good solid baking tin of the same size. The long slow cooking of red onions and balsamic vinegar gives a lovely sweet concentrated caramel consistency. Add the sugar and balsamic vinegar then cook for a further 5 mins until the juices are reduced and syrupy.

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Heat the oil in a frying pan then gently fry the onions for about 10 mins until golden and soft. Delia s red onion tarte tatin recipe. Serve them as a special first course with some balsamic dressed salad leaves or 2 tarts. Top with the feta mixture. Sprinkle chilled tart shell with gouda and parmesan cheeses.

Preheat oven to 200 c 180 c fan mark 6. This is simply the old favourite apple tarte tatin turned into a savoury version. The red onions are mellowed and caramelised with balsamic vinegar and look spectacularly good. Add the onion to the chilled tart crusts with 1 tablespoon of the onion mixture and flatten with the bottom of the spoon. Cook stirring regularly for 10 mins until soft.

Arrange the cooked onion and piquillo peppers decoratively over the cheese. Once foaming add the onions with a pinch of salt. Use a fork to beat the eggs in a measuring jug then add the crème fraîche cream 175g of the cheddar and a crack of black pepper. Use to line a 20 5cm 8in diameter 2 5cm 1in deep fluted quiche tin. Beat 2 eggs and heavy cream with the mustard in a bowl.

Beat 2 eggs and heavy cream with the mustard in a bowl. Arrange the cooked onion and piquillo peppers decoratively over the cheese. Preheat oven to 200 c 180 c fan mark 6. Heat the oil in a frying pan then gently fry the onions for about 10 mins until golden and soft. Heat oven to 220c fan 200c gas 7.

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Use to line a 20 5cm 8in diameter 2 5cm 1in deep fluted quiche tin. Line 6 tart tins about 10cm across with pastry and prick the bases. Bake for 20 minutes or until the pastry is crisp and the filling is just golden brown and set sprinkle chopped parsley and serve.