Sticky Onion, Ale and Apple Skillet Tarts

Ingredients

• ready-rolled shortcrust pastry1 sheet
• large onions, thinly sliced2
• butter2 tbsp
• olive oil1 tbsp
• mild ale1/2 cup
• apple, finely diced1
• Dijon mustard1 tsp
• fresh thyme leaves1 tsp
• egg, beaten1
• salt and black pepperto taste

Method

1. 1Heat the oven to 220°C and line a tray with baking paper.
2. 2Warm the butter and oil in a skillet, then cook the onions slowly until soft and golden.
3. 3Add the apple, ale, mustard, thyme, salt, and pepper; simmer until glossy and nearly syrupy.
4. 4Cut the pastry into 4 large circles and place on the tray, spooning the filling into the center of each.
5. 5Fold up the edges to make rustic tarts, brush with egg, and bake until deeply golden and crisp.
6. 6Rest for 3 minutes before serving so the filling settles and the pastry stays flaky.

Tips

• Cook the onions properly; pale onions will make the filling taste sharp rather than mellow.
• If the filling seems loose, simmer it a minute longer before assembling.

Nutrition