Categories:Viewed: 15 - Published at: 4 years ago


  • 20 sm red onions or possibly mediumsized shallots peeled extra virgin olive oil
  • 1 x salt and pepper
  • 3 Tbsp. balsamic vinegar
  • 1 tsp sugar few sprigs of thyme
  • 1 pkt (375g) prerolled puff pastry
  • 1 jar tapenade
  • 1 x freerange egg lightly beaten to glaze


  • Lightly blister the onions in a dash of extra virgin olive oil (use a pan just big sufficient to hold them) add in some salt and pepper then add in the balsamic vinegar sugar a couple of the sprigs of thyme and a pool of water which will come half way up the onions.
  • Gently bubble the lot together till the onions are tender (you ought to turn them once) and the liquid is reduced and sticky.
  • When they've cooled slice them all in half lengthways.
  • Meanwhile cut the pastry into long strips the width of the length of an onion.
  • Place these on a greased baking sheet then lay the halved onions all the way along the pastries with little gaps between each.
  • Next lift each onion plant a tsp.
  • of tapenade under each and replace then score the pastry around each one this will allow the pastry to rise and snuggle around the onions.
  • Scatter the pastry all over with thyme leaves brush with the egg and slice up into individual tarts leaving them still connected and chill till ready to bake.
  • Bake for 10 to 15 min at 200C/400F/ Gas Mark 6.
  • Serve just as they are and while still warm.
  • Makes about 40