This also makes an excellent starter for a dinner party.

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Serves 4

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Ingredients

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1 large sheet of puff pastry

1 organic, free-range egg yolk, mixed with a splash of milk

4 tablespoons of caramelised onion jam

175g organic goat's cheese, cut into 1.5cm thick rounds

4 sprigs of thyme, plus extra for garnish

Salt and black pepper

250ml balsamic vinegar (use the best you can get)

3 tablespoons of brown sugar

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Method

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Preheat the oven to 200ºC

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Using a small bowl as a template, cut four rounds of pastry and place on large non-stick sheet. Score a 2cm border around the edges of the rounds, being careful not to cut all the way through. Prick the bases all over with a folk, avoiding the border. Brush the borders with eggs wash.

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Put 1 tablespoon of caramelised onion on each pastry round. Place a round of goat's cheese on top and scatter with the thyme leaves and season.

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Bake for 20mins or until the puff pastry borders are golden and risen and the bases of the tartlets are cooked.

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Meanwhile, place the balsamic vinegar in a small saucepan and bring to the boil, then reduce the heat and simmer until reduced by half. Add brown sugar and simmer until the mixture becomes syrupy - it should coat the back of a spoon when it's ready. Set aside to cool and thicken.

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Serve the tartlets drizzled with the balsamic syrup and scattered with thyme sprigs.