|400 g||puff pastry|
|3||onion — sliced|
|6||garlic — cloves, crushed|
|60 ml||yoghurt — full cream, plain|
|100 g||cheddar cheese — grated|
|salt and freshly ground black pepper|
|fresh parsley — handful, coriander, chopped|
|lemon — zest and juice|
Preheat the oven to 180°C.
Line a large baking sheet with baking paper and grease with nonstick spray.
Roll out the pastry on a floured surface.
Cut the pastry into 4-6 circles or squares.
Arrange the pastry shapes on the prepared baking sheet.
Cut a ½cm edge around each shape without slicing right through.
Mix all the ingredients well and season with salt and pepper.
Spoon filling into the centre of each pastry, leaving the cut edge filling free.
Bake for 25-30 minutes or until the pastry is golden brown and done.
Remove from the oven and arrange the tartlets on a serving plate.
Mix all the ingredients well and drizzle over the tartlets.
Slice and serve warm or at room temperature.