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
1

Preheat the oven to 170C/Gas 3

2

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

3

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

4

increase the oven temperature to 180C/Gas4

5

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

6

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

7

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

8

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

9

add the port and balsamic vinegar and reduce to a syrup

10

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

11

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

12

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

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