Tartlets with caramelized onions and sun-dried tomatoes

Try these delicious with your and scones for your next homemade afternoon tea.

Servings 8 tarts


1 tbsp butter

1 tbsp caster

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 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.

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