A delicate filo shell holds caramelised red onion and melting goats cheese flavoured with thyme and garlic. Perfect as a dinner party starter.
Repeat with the remaining pastry and onions to make 4 tarts. Place a slice of cheese on top of the onions on each tart. Lightly brush the edges of the pastry with butter.
Chill for 30 minutes. Bake for 15-20 minutes, until the pastry is golden and the cheese is melting. Serve with a few rocket leaves.
Pre-heat the oven to 220°C, 435°F, Gas Mark 7. Melt half the butter in a saucepan over a medium heat. Add the onions and cook for 25-30 minutes until soft and golden. Stir in the sugar, balsamic vinegar, Thyme and Garlic Granules. Leave to cool.
Melt the remaining butter. Unroll the pastry sheets and cut each one into four. In a patty tin, layer two quarters on top of each other, brushing lightly with butter between the sheets and on top. Spoon 1/4 of the onions into the centre and set aside.