Servings 8 tarts
1 tbsp vegan butter
1 tbsp caster sugar
2 tsp thyme leaves
1 tbsp cider vinegar
3 red onions, finely chopped
6 sun-dried tomatoes, finely chopped
1 pack vegan ready-rolled puff pastry
How to prepare it:
In a skillet over medium heat, combine the butter, sugar, thyme, and apple cider vinegar. After the butter has melted, add the onion and reduce the heat to low-to-medium. Cook for 15 to 20 minutes, or until they become tender and caramelized.
Remove the pan from the heat and stir in the sun-dried tomatoes. Season as desired.
Lightly oil a muffin tin with eight holes.
Cut the puff pastry sheet into pieces of equal size, then place one square in each hole of a muffin tin. Puncture each square a few times.
In equal portions, spoon the onion mixture into each pastry shell. Bake for approximately 10 to 15 minutes, or until golden brown.