Name: Red Onion Tarts with Brie Cheese
Ingredients: 10g Australian butter; 1 red onion, peeled and sliced into thin wedges; 2 teaspoons sugar; Salt, to taste; 2 tablespoons balsamic vinegar; 1 teaspoon freshly picked thyme leaves; Freshly ground black pepper, to taste; 1 sheet butter puff pastry, thawed; 150g Australian brie cheese, cut into 12 thin slices

10g Australian butter
1 red onion, peeled and sliced into thin wedges
2 teaspoons sugar
Salt, to taste
2 tablespoons balsamic vinegar
1 teaspoon freshly picked thyme leaves
Freshly ground black pepper, to taste
1 sheet butter puff pastry, thawed
150g Australian brie cheese, cut into 12 thin slices

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Melt butter in a frypan over low heat, add onion, sugar and salt and cook for 5 minutes until soft and golden. Add vinegar, thyme and pepper to onion mixture, cook for a further minute.
Lightly oil 12 patty pan holes. Cut puff pastry into rounds slightly bigger than the top of the patty pan, and press into the pans. Prick each pastry round with a fork several times.
Divide cooked onion mixture between the pastry rounds and bake at 210°C for 10 minutes or until golden. Remove from pans whilst still warm, top with a slice of brie cheese and serve warm.

Tips & Hints:

Makes 12.

Melt butter in a frypan over low heat, add onion, sugar and salt and cook for 5 minutes until soft and golden. Add vinegar, thyme and pepper to onion mixture, cook for a further minute.
Lightly oil 12 patty pan holes. Cut puff pastry into rounds slightly bigger than the top of the patty pan, and press into the pans. Prick each pastry round with a fork several times.
Divide cooked onion mixture between the pastry rounds and bake at 210°C for 10 minutes or until golden. Remove from pans whilst still warm, top with a slice of brie cheese and serve warm.

Tips & Hints:

Makes 12.

Melt butter in a frypan over low heat, add onion, sugar and salt and cook for 5 minutes until soft and golden. Add vinegar, thyme and pepper to onion mixture, cook for a further minute.
Lightly oil 12 patty pan holes. Cut puff pastry into rounds slightly bigger than the top of the patty pan, and press into the pans. Prick each pastry round with a fork several times.
Divide cooked onion mixture between the pastry rounds and bake at 210°C for 10 minutes or until golden. Remove from pans whilst still warm, top with a slice of brie cheese and serve warm.