Ingredients
Method
1.Oil four 12cm loose-based flan tins.
2.Melt butter with oil in large frying pan, cook onion, sugar and vinegar, stirring, until very soft and browned lightly. Add the water, cook, stirring, until water has evaporated.
3.Meanwhile, cut pastry sheets in half diagonally. Line tins with pastry, press into sides, trim edges, prick bases with fork. Freeze 15 minutes.
4.Preheat oven to 220°C (200°C fan-forced).
5.Place tins on oven tray, bake 15 minutes.
6.Top tarts with caramelised onion, gently push onion down to flatten pastry, sprinkle with cheese. Bake about 5 minutes.
