Herb and Vegetable Tartlets
- 13 ozs Puff pastry
- 2 Tbsps olive oil
- 2 Red onions (chopped)
- ¼ head red Cabbage (shredded)
- ½ cup water
- 2 Tbsps chopped thyme
- 2 Tbsps Red wine vinegar
- 1 tsp sugar
- 1 cup Gruyere (diced)
- To garnish
- 4 sprigs thyme
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease 4 x 10cm|4" individual flan rings.
Roll out the pastry, cut into 4 x10cm|5" rounds and line the flan rings.
Heat the oil in a frying pan. Add the onions and cook for about 5 minutes until soft.
Add the cabbage and reduce the heat. Add the water, thyme, vinegar, sugar and salt and pepper to taste. Cover and cook over a low heat for 10 minutes. Uncover, increase the heat and cook until all the liquid has evaporated.
Divide the cheese between the pastry cases and top with the red cabbage mixture.
Bake for 15-20 minutes until the pastry is golden and risen and the filling is bubbling. Garnish with thyme sprigs.