Mini caramelised onion tarts with goats cheese and beetroot relish

Mini tartlets of caramelised onion, crumbled goats cheese and 'Relish Mama' beetroot & balsamic relish

In fear of sounding like a complete freak, I make caramelised onions each and every week of my life! No lies! I caramelise a few onions, usually on a Sunday, and then I store them in the refrigerator for my ‘little daily fix’ (they will keep for 2-3 weeks). Perhaps this is my take on a ‘sweet tooth’!

A good caramelised onion is so versatile and with a busy little life, I love ANYTHING that is versatile. It can make a fast mid week meal that little bit more special, they are very handy in a sandwich or baguette (my husband’s ‘must’), sensational tossed through pasta with some pine nuts, good evo and fresh herbs, they are fabulous with your steak, takes your home made pizza to a whole new level…………the list goes on.

Having caramelised onions in your fridge are also fabulous and a little saviour for when you need that quick little canape. Maybe you just fancy one yourself (and why not!) or more likely, someone wonderful has just walked through your door. With caramelised onions in the fridge, you can fill a delightful little mini pastry tartlet with these sweet treasures, pop a bottle and enjoy! If you’ve enjoyed that bottle a little too much (good for you) and dinner is now chasing you, armed with the ideas above, caramelised onions again, just might save the day!

Caramelised onions

Heat a large pan over low heat. Add 2 or more finely sliced brown onions & cook for approximately 15-20 minutes, stirring occasionally until very soft. Add 1 tablespoon of brown sugar, 1 tablespoon of balsamic vinegar (it is this extra touch that makes all the difference to your everyday caramelised onions), pinch of salt & some pepper & cook for 5 minutes longer until the onions are caramelized.Remove from the heat & leave to cool. Refrigerate until ready to use.

Mini tartlets with caramelised onions

Store bought mini pastry tartlets/ party cups
Home made caramelised onions
Goats cheese, to crumble (I love Meredith Dairy marinated goats cheese with herbs)
‘Relish Mama’ Beetroot and aceto balsmic vinegar relish (optional or use another good quality Beetroot Relish if you have on hand)
Fresh parsley or thyme, finely chopped, to garnish
Sea salt & cracked black pepper

Place the mini tartlets on a platter. Fill with a little of the caramelised onions. Dot with pieces of the crumbled goats cheese and if using, add approximately half a teaspoon of the beetroot relish to each tartlet. Season with salt and pepper and garnish with herbs.