I made these little individual tartlets for a light dinner the other day, and we had them with some leftover roasted veggies and some lovely homemade bread and butter.
They were absolutely delicious. I will put my hands up and admit it wasn’t Dave’s favourite kind of dinner – he’s not a fan of tarts, quiches or this kind of salad-y meal in general, but with the bread it was actually filling enough for him (and definitely more filling than it looks in the picture!). He did say he’d be happy to have it as a nice lunch or starter with some salad though.
I absolutely loved it and if you’re hungrier or don’t want bread, you could double it, have two and still have a really cheap dinner! I made a massive amount of pastry – using about 200g flour – and only ended up using about 1/4 of it (I froze the rest), so you don’t need a lot of pastry here. Though I did roll it out a bit thin, so have specified a bit more in the ingredients so you can roll it out thicker.
The recipe was inspired by reading the onion tart tatin recipe on Cheap Family Recipes, but since I didn’t really have a suitable hob-to-oven dish I decided not to make it tart tatin style.
Caramelised onion tartlets (makes two individual tarts at 17p each)
- 4 small onions, finely sliced 12p
- 1 tsp sugar (less than 1p)
- 1/2 tbsp balsamic vinegar 3p
- 1 tbsp vegetable oil 2p
For the pastry
- About 75g plain flour 3p
- Pinch of salt (less than 1p)
- 35g butter 14p
First make the pastry but rubbing the cold butter into the flour and salt until the mix resembles breadcrumbs, then add a very little cold water, a spoonful at a time, mixing in with a knife then with your hands, until the dough sticks together. Gently press into a ball, roll in cling film and then pop in the fridge to chill for about 30 minutes.
Meanwhile, make the onion mix. Heat the oil gently in a large frying pan and add the sliced onions. Cook over a medium-low heat for ten minutes, stirring, until completely softened, golden and slightly sticky. Be really careful not to burn them though, which will make them bitter. Add the vinegar and sugar and cook for a further ten or fifteen minutes, until caramelised and lovely.
Preheat the oven to 200C. Roll out the pastry and use a pastry cutter or similar to cut out two circles just a bit bigger than the holes on your Yorkshire pudding tin. Line the holes with the pastry and fill with the onion mixture.
Bake for around 20 minutes, or until golden and cooked through, and serve with salad or roasted vegetables and bread.
I served with 2 carrots (16p) and 1 1/2 parsnips (27p), roasted in a tablespoon of oil (2p) with a half teaspoon of ground coriander (2p), and four slices homemade bread (20p), making the sides 34p each, and the whole meal 51p per head. Variations – you could top with some oats or crumbled feta cheese (yum!) or use a shallow muffin tray to make four teeny ones for snacks.