Red Onion and Parmesan Tarts

Method

1 To make the pastry, put flour and butter in a food processor and whiz until the mixture resembles breadcrumbs.

2 Put into a bowl, add a pinch of salt, the egg yolk and 7tsp cold water. Mix well and bring dough together with your hands. Wrap and chill for 15min.

3 To make the filling, melt the butter and oil in a pan. Sauté the onions for 15min. Put to one side.

4 Divide pastry into six. Roll each piece on a floured board and use to line six greased 11cm (41⁄4in) loose-based tartlet tins. Prick the base and sides with a fork. Put on a lipped baking sheet, cover with clingfilm and freeze for 10min.

5 Preheat the oven to 200°C (180°C fan) mark 6. Line tartlet tins with greaseproof paper and baking beans and bake for 10-15min. Remove the paper and beans and return to the oven for 5min or until dry in the centre.

6 Increase oven temperature to 230°C (210°C fan) mark 8. Put half the onions in the pastry cases. Mix the crème fraîche and thyme together, season and spoon half over the onions. Add half the Parmesan. Top with the rest of the onion, crème fraîche and Parmesan. Bake for 5-10min or until golden. Serve garnished with a thyme sprig.