Biltong, blue cheese and caramelised onion tartlets
Ingredients
- 2 large onions, halved and thinly sliced
- 30ml (2 tbsp) olive oil
- 100g (½ cup) brown sugar
- 100ml water
- 6 ready-made shortcrust pastry tartlet cases
- 200g blue cheese, crumbled
- 100g biltong, sliced
- 20ml (4 tsp) fresh flat-leaf parsley, chopped
- 1 large egg, lightly beaten
- 250ml (1 cup) fresh cream
- 5ml (1 tsp) salt
- 5ml (1 tsp) white pepper
- alfalfa sprouts, to serve
Instructions
1
Preheat the oven to 140ºC.
2
Fry the onions, oil, sugar and water in a large saucepan over medium heat until brown and caramelised. Remove from the heat and allow to cool.
3
Fill the tartlet cases with the blue cheese and biltong, sprinkle with the parsley and top with the onion mixture.
4
In a bowl, mix the egg, cream, salt and pepper until well combined and pour over the tartlet fillings.
5
Bake until cooked through and golden, about 15 minutes. Serve hot or cold, sprinkled with the sprouts.
