Small sprig fresh thyme
100g Plain flour
2 Red onions
25g Brown sugar
1 tbsp Balsamic vinegar
Salt and freshly ground black pepper
150g Goats cheese
1 Egg yolk
2 tbsp Double cream
Handful of rocket
Step 1: For the pastry cut the butter and the lard into small pieces, place into the bowl. Add the flour and the thyme leaves. Rub in using your fingertips until the mixture resembles breadcrumbs. Add the water and make into a dough, cleaning the bowl. Cover with cling film and leave in the fridge to chill.
Step 2: For the red onion jam cut the red onions into small pieces place in a frying pan with the butter, brown sugar, balsamic vinegar, salt and pepper. Cook all the ingredients over a low heat so they don’t stick together.
Step 3: Pre-heat the oven at 200c.
Step 4: Divide the pastry into four using a rolling pin, roll it out and line the base of your tartlet tins. Line the tins with greaseproof paper and baking beans, place in a preheated oven for 10 mins.
Step 5: For the goat’s cheese mix the goats cheese and egg yolk in the bowl, season with salt and pepper.
Step 6: Mix the onion jam with the cheese mixture, divide the mixture among the four tartlets. Return to the oven for 7-8 minutes until the bottom is tinged with brown.(N.B. check the tartlets are cooked underneath)
Step 7: To serve, carefully remove the tartlets from their tins and place on a serving plate.
Step 8: Top with rocket salad and serve.