Ingredients
- 6 large onions, peeled and thinly sliced
- 60g butter
- A sprig of thyme
- 1 stick of cinnamon
- Salt and pepper
- 1 packet ready-rolled puff pastry
- 1 egg, beaten with a little milk
- 100ml red wine vinegar
- 50ml water
- 1tbs golden brown sugar
- 50g raisins
- 100ml olive oil
- 50g pine nuts, toasted
- 200g ricotta cheese
1. Put the onions, butter, thyme, cinnamon, salt and pepper into a pot. Add a splash of water, cover and cook for 15 minutes over a medium heat.
2. Remove the cover, then turn the heat up a little. Cook for a further 10 minutes, scraping the bottom of the pot periodically, until the onions are soft and golden. Check the seasoning and allow the mixture to cool.
3. Unfurl the pastry and cut into six squares.
4. Divide the onions between the pastry, taking care to leave plenty of pastry around the edges.
5. Brush the pastry lightly with the egg wash, then bring each corner up to meet each other and pinch the sides together.
6. Brush the tarts with more egg, scatter a few thyme leaves over the top, then pop them in the fridge for a while to set.
7. Preheat the oven to 190 degrees and bake for 20-25 minutes, until crisp and golden.
8. Meanwhile put the vinegar, water, sugar and raisins in a pan and bring to the boil, then remove from the heat straight away.
9. Whisk in the olive oil, then add the pine nuts to the dressing.
10. Serve the dressing with the tarts and the ricotta and let people help themselves.
