Fluffy topped cheese and onion tarts recipe

Serves 6
Takes 15 minutes to make and about 1 hour to cook, plus freezing and 30 minutes’ cook
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Fluffy topped cheese and onion tarts recipe
By Angela Boggiano
Serving instructions
Serves 6
Takes 15 minutes to make and about 1 hour to cook, plus freezing and 30 minutes’ cooking from frozen
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Ingredients
Flour, for dusting
500g pack shortcrust pastry
Knob of butter, plus extra for baking
2 tbsp olive oil
3 large onions, halved and finely sliced
2 tbsp fresh thyme leaves
1 tbsp soft brown sugar
3 large (700g) floury potatoes, such as maris piper, quartered
100g crème fraîche
6 tbsp cranberry sauce
400g Camembert, most of the rind removed and cut into chunks
Method
1. Preheat the oven to 200°C/fan 180°C/gas 6. On a floured surface, roll out the pastry until 2mm thick. Use a saucer to cut out 6 circles to fit 6 x 10cm loose-bottomed, fluted tart tins. You will need to re-roll the trimmings. Chill while you prepare the filling.
2. Heat the butter and oil in a frying pan over a very gentle heat. Add the onions and cook for 15 minutes, until very soft. Add the thyme and sugar and cook for a further 5 minutes. Remove from the heat and cool.
3. Meanwhile, cook the potatoes in a pan of salted water for 12-15 minutes, until tender. Drain and return to the pan. Place over a low heat to dry out, then mash with the crème fraîche and plenty of seasoning.
4. Prick the bases of the pastry cases and fill with crumpled-up foil. Blind bake for 15 minutes, then remove the foil and bake for a further 5 minutes. Remove from the oven and allow to cool a little. (Leave the oven on if you want to eat immediately.)
5. Spoon the softened onions into the pastry cases and top each with 1 tbsp cranberry sauce. Divide the Camembert between the tarts, spoon over the mash and dot with butter.
6. To eat immediately, bake the tarts for 15-20 minutes. To freeze, put the tarts in a freezerproof container to freeze for up to 3 months. To serve, preheat the oven to 200°C/fan180°C/gas 6. Put the tarts back in their tins and bake from frozen for 30 minutes, until the potato is golden and the filling is bubbling.
Nutritional infoing from frozen