(enough to fill 2 small fluted tart tins, refrigerated - keep some spare for the tart lids)
for the filling
1 knob of butter
1 splash of olive oil
1 bay leaf
1 pinch of dried oregano
(a generous pinch)
1 pinch of salt
10 black olives
(pitted - halved)
2 oz cheese
(medium mature, thinly slice plus extra grated - alternatively use a Roquefort or Stilton)
Melt the butter and olive oil in a large frying pan over medium heat until the mixture foams; add the onions, bay leaves, oregano, sugar and salt. Turn the onions once or twice then reduce the heat to low. Cover and cook for 20 minutes.
Increase the heat to medium and stirring often, cook another 10 minutes or until the onions are golden brown.
Remove from heat mix in the halved olives and set aside. Remove and discard the bay leaves.
Preheat oven to 350Â°F. Remove the tart tins from the fridge and blind bake for 10 minutes. Remove beans and cook for a further 5 minutes.
Meanwhile cut out the lids for the tart tops. While tart cases are still hot fill with the onion While still hot fill the tarts with the onion mixture and top with the sliced cheese.
Put the pastry lids on and tuck them snugly around the edges. Top with the extra grated cheese.
Bake for a further 15 minutes, until the cheese bubbles and becomes golden brown. Serve as a first course with a stuffed tomato on the side.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries
for the nigella.com team cannot be answered here - please instead submit
any questions as "Kitchen Queries".