Make use of soft red onions and leftover pumpkin in these mini tarts.
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Half a pumpkin
3 cloves garlic, crushed
5 tablespoons vegetable oil
1 teaspoon dried marjoram or a handful of fresh leaves
2 red onions, sliced very thinly
1 teaspoon of dried thyme or 6 stalks of fresh thyme
1 tablespoons balsamic vinegar
1/2 packet ready rolled flaky pastry, cut with a pastry cutter to fit your patty pan or muffin tin
1 packet camembert cheese or similar
Preheat oven to 200°C.
Peel and core the pumpkin. Dice into small pieces. Place in a baking dish. Toss with two tablespoons of oil, half of the garlic, marjoram leaves and season with salt and pepper. Bake for 20 minutes until soft and starting to crisp around the edges.
Heat the rest of the oil in a frying pan. Add the sliced onions and the rest of garlic. Cook slowly until soft. Add the balsamic vinegar and continue cooking until the onions are soft and glossy. Season with sea salt and freshly ground black pepper.
Cut your pastry into circles to fit into the bottom of your patty pan or muffin tin. Place pastry round in the bottom of a greased patty tin.
Place a spoonful of the pumpkin on the pastry followed by a slice of camembert and a spoonful of caramelised onion.