I had some friends over for lunch a couple of weeks ago and I made these lovely quiches along with a variety of salads. They were a bit of a faff to make with layering up the filo but they were well worth it. Very tasty.
Caramelised Red Onion and Rocket Tartlets (from The Times)
1 large red onion
2 tsp olive oil
1 large egg
150ml double cream
salt and pepper
15g rocket leaves
25g Parmesan cheese, grated
25g cheddar cheese, grated
For the pastry cases
25g butter, melted
2-3 large sheets shop bought filo
4 tsp thyme leaves
Finely slice the onion. Heat the butter and oil in a large, non-stick frying pan until the butter has melted. Add the onion slices and fry over a medium-low heat for about 15 mins, stirring occasionally, until soft and caramelised. Remove the onion, drain on kitchen towel and set aside to cool. Preheat the oven to 190C.
Prepare the filo pastry cases: brush a little of the melted butter in the hollows of a Yorkshire pudding tin. Using a sharp knife, cut 16 squares, measuring 11cm x 11cm, from the filo sheets. Layer 4 filo squares per hole, each at an angle to the previous squares, brushing melted butter and sprinkling thyme over each layer. Scrunch up the pastry edges to add a bit of height.
In a small bowl, beat the egg, then stir in the cream and salt and pepper. Roughly chop the rocket, setting aside a few leaves for garnish. In a separate bowl, combine the two cheeses.
Carefully spoon the onion into the pastry cases. Scatter over half the cheese and the chopped rocket. Pour in the egg mixtuire, then top with the rest of the cheese.
Bake for 15-20 mins or until the filling is just set and starting to turn golden brown at the edges. Remove from the tin and serve warm.