These tartlets are vegetarian.
4 large onions, finely sliced
1 brown sugar cube
1/2 tsp garam masala
50g Roquefort, chopped
Filo pastry sheets
Using some of the butter, rub around the muffin tray cups.
Heat the rest of the butter in a frying pan and sauté the onions with the sugar, raisins and garam masala. These should be cooked and reduced down for at least 45 minutes, to remove their juices and sweeten the onions. Don’t forget them, make sure you stir every now and then, so they don’t stick.
Preheat the oven to 200º.
Meanwhile cut the pastry into squares between 12 x12cm and 15x15cm, depending on the size of your muffin tray. Brush each square with melted butter and press into the muffin cups, adding at least 3 sheets to each cup.
When the onions are caramelised add half the Roquefort, saving the other half to sprinkle on top of the tartlets. Put them into the oven and cook for about 15 minutes.
** photos by Maia Horniak