Name: Apple & Cheese Tartlettes
Ingredients: Drizzle of oil; Dab of butter; 1 Small onion, chopped; Salt; Sautéed onion, cooled; 2 Red apples, grated; 1 tbsp chopped fresh thyme; 0.50 tsp smoked paprika; Large pinch of salt; Pinch of pepper; 2 Sheets shortcrust pastry, thawed if bought frozen; 100 g Carbery Cracker Red, grated

AuthorCarbery

Yields1 Serving

For the sautéed onion

Drizzle of oil

Dab of butter

1 Small onion, chopped

Salt

For the tartlettes

Sautéed onion, cooled

2 Red apples, grated

1 tbsp chopped fresh thyme

0.50 tsp smoked paprika

Large pinch of salt

Pinch of pepper

2 Sheets shortcrust pastry, thawed if bought frozen

100 g Carbery Cracker Red, grated

For the sautéed onion, heat a pan over medium heat with a drizzle of oil and the dab of butter. Once the butter has melted, add the onion and a sprinkling of salt and cook, while stirring occasionally, until onions are tender.

Remove onion from pan and leave to cool in a bowl.

For the tartlettes, pre-heat oven to 180°C / 160°C fan and grease the wells of a muffin tin with a bit of butter. Set aside.

In a bowl, mix together the cooled onion, grated apple, thyme, paprika, salt and pepper. Set aside.

Unroll the shortcrust pastry on a lightly floured surface and cut out 6 large circles from each sheet, the circles should be roughly 15cm in diameter.

Press the cut-out shortcrust circles into the prepared muffin tin then fill each pastry cup with about 1 tbsp of the grated cheese. Then fill with equal amounts of the apple and onion mixture, finally topping each with the remaining cheese.

Bake until pastry is golden and cheese is bubbling, about 25 minutes.

Leave to cool slightly before removing from the muffin tin and enjoying.

Ingredients