Preheat oven to 180°C.Prepare the pastry: Rub the butter into the flour, then add the cheese, mustard powder, cayenne pepper and just enough cold water to make a smooth dough. Place in a plastic bag and refrigerate for about 30 minutes. Then roll out the dough and line eight loose-bottomed tartlet tins. Prick the bases with a fork and bake blind.Prepare the filling: Melt the butter in a saucepan and fry the onions until soft. Add the balsamic vinegar and thyme, and season with salt and pepper. Simmer until somewhat reduced and the onions are thick and glossy. Allow to cool completely.Brush a little beaten egg over the tartlet cases and return to the oven for about 5 minutes to seal the pastry and prevent it becoming soggy.Spoon the onion filling into the cases and place a piece of goat’s cheese on top of each. Garnish with a sprig of thyme and bake for about 20 minutes, or until golden brown and cooked.
Words: Sonja Jordt, Home magazine
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