Cheddar and Red Onion Tartlets

Ingredients to make 6

• 320g

  Ready-rolled shortcrust pastry sheet
• 1

  Egg
• 150ml

  Double cream
• 100g

  Mature cheddar, grated
• 1

  Small red onion, thinly sliced
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
2. Open the pastry sheet and stamp out six rounds with a 10–11cm cutter.
3. Use the pastry rounds to line a six-hole muffin tin (it will ripple along the sides) and prick the bases with a fork. Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake for 8 minutes. Remove the paper and beans, then bake for a further 5 minutes until the pastry is set.
4. Meanwhile, beat the egg and cream together in a jug and season with salt and pepper. Layer the cheese and red onion into the cases then carefully pour in the egg mixture.
5. Bake for 20–25 minutes until the filling is golden and set. Leave to cool in the tin for 5 minutes before carefully lifting out.