You can make single-serve tarts by cutting the pastry into four portions rather than 16. Great for lunch with a rocket and tomato salad -
2 tablespoons olive oil
2 brown onions, sliced
1 tablespoon sugar
2 teaspoons chopped fresh thyme leaves
salt and freshly ground black pepper, to taste
1 sheet frozen butter puff pastry
5oz KING ISLAND DAIRY STOKES POINT SMOKED CHEDDAR CHEESE, grated
2oz King Island Dairy Stokes Point Smoked Cheddar Cheese , shaved, extra to serve
Heat oil in a large frying pan over medium heat.
Add onions and sugar and cook gently for 20 minutes or until softened and lightly golden.
Remove onions from heat and stir in thyme. Season well with salt and pepper.
While still slightly frozen, cut puff pastry sheet into 16 even squares. Transfer to baking-paper lined baking trays. Use a fork to prick the middle of each square a few times.
Place about 1 tablespoon of King Island Dairy Stokes POint Smoked Cheddar cheese grated in the centre of each pastry square, leaving edges uncovered.
Top cheese with onion, ensuring edges of squares are left clean. Bake at 375 for 8-10 minutes or until puffed and golden.
Serve tartlets warm, topped with shavings of the extra cheese