CARAMELISED ONION AND BACON TARTS

Yields6 Servings

500 g shortcrust pastry

5 rashers lean bacon chopped

1 medium red onion choppe

2 cloves garlic chopped

1 leek chopped

2 eggs

250 ml double cream

Freshly grated nutmeg

Salt and pepper

12 very small onions

3 tablespoons butter

3 tablespoon sugar

250 ml port

50 ml balsamic vinegar

3 leeks thinly sliced lengthwise

Flour

Vegetable oil for frying

1 onion thickly sliced

Butter for sautéing

Preheat the oven to 170C/Gas 3

roll out the shortcrust pastry and cut 6 x 13cm circles; line 6 buttered tartlet tins

bake blind for about 20 minutes; remove the greaseproof paper and baking beans and bake for a further 5 minutes; leave to cool

increase the oven temperature to 180C/Gas4

to make the filling, sauté the bacon until browned, add the onion, garlic and leeks and cook until tender

remove from the heat, cool slightly and add the egg, cream and seasoning, mixing well

divide equally between the tartlet tins and bake for about 8 minutes or until the eggs set

to prepare the small onions, place the onions, butter and sugar in a heavy bottom pan and cook until well caramelised

add the port and balsamic vinegar and reduce to a syrup

dust the leeks with the flour and deep-fry in the vegetable oil until golden

sauté the thick onion slices in the butter over moderate heat until tender and well caramelised, taking care when turning over not to let the rings fall apart

serve the tarts topped with a caramelised onion slice, fried leeks and onion

CARAMELISED ONION AND BACON TARTS

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