Filo tarts with spinach, caramelised onion and blue cheese
With Delaney Mes
Makes: 12 normal muffin size (also makes 24 mini muffin size or
6 large (texas) muffin size)
Cost total: $12-15
12 sheets of filo pastry
30g butter, melted, for brushing (alternatively use rice bran or olive oil)
1/2 cup cream
1/2 packet of spinach, washed and finely chopped
1 cup caramelised onions (see below for a recipe, or use store bought)
50g blue cheese or feta
Grease your muffin tins with non stick spray.
Take one sheet of filo per tart. Brush half of it with butter/oil, then fold in half. Continue folding until you get a small enough square to fit the pan. Fit the folded pastry into the pan firmly, leaving pointy edges.
Place a teaspoon of onion and about a teaspoon of chopped spinach in each pastry case. Place the eggs and cream in a bowl and whisk well. Carefully pour some egg mixture into each tart. Don't overfill!
Crumble over a little cheese onto each tart.
Bake for 25-30mins at 175C until golden.
Finely slice 3 small-medium red onions. Saute on medium heat in a knob of butter and a drizzle of olive oil. Add a finely chopped clove of garlic and a teaspoon of salt. Continue cooking on medium heat until soft, but not brown.
Once soft, add 2 tablespoons of brown sugar and 3 tablespoons
balsamic vinegar. Turn up the heat slightly and continue cooking
until all the liquid has evaporated. Can be made in advance and
stored in the fridge. Makes approximately 1 cup.
(TX: 10 May 2011)