Caramelised Onion and Roast Pumpkin Tarts
First I made some shortcrust pastry, my fail safe recipe is to put one cup of plain flour in a small food processor, add 2 ounces of butter, about 80 grams I think that is, process and then gradually add about two tablespoons of cold water and process until it forms into a ball and then wrap in glad wrap and rest for half an hour. This always works and is a very nice pastry as well as being robust.
After half an hour roll out thinly and cut into rounds with an egg ring or something similar, then place in greased patty pans. Onto the pastry place a teaspoon of caramelised onion, my recipe, thinly slice four onions, place with 1/4 cup of olive oil and some sea salt in a heavy based frying pan with a lid on. Cook on medium for about half an hour, stir occasionally but you want it to caramelise. At the end add a teaspoon of balsamic vinegar and a dessert spoon of brown sugar and stir.
On top of this add Small cubes or roast pumpkin.
Mix two eggs with half a cup of cream and pour this over the pumpkin, don't fill too full. Bake about 170 degrees for ten minutes or until puffed and golden.