Caramelised onion and goat's cheese tarts

Place the flour, salt and butter in a mixing bowl and rub the butter into the flour until it resembles fine breadcrumbs. Add about 1 tbsp cold water to make a firm dough. Wrap in cling film and chill in the fridge for 30 minutes.

Meanwhile, very gently fry the onions in butter and olive oil until transparent and tender.

Add the sugar and balsamic vinegar and cook until brown and sticky. Season with salt and black pepper to taste.

Pre heat the oven to 220°C (200°C fan, gas mark 7). Cut the pastry into four, shape each into a ball, then roll out to line four individual fluted flan cases (about 10-12cm across). Trim the edge .

Line each with a circle of baking paper and fill with baking beans . Bake for 10 minutes, then remove the paper and beans and return to the oven for a further 5 minutes until crisp. Reduce the oven to 180c (160c fan, gas mark 4).

Divide the onion marmalade between the pastry cases. Cut the goats cheese in half to make four slices and place one on each tart. Sprinkle with fresh thyme leaves and drizzle with olive oil.

Bake for 8-10 mins until the cheese is just golden. Serve hot or cold.