Caramelised onion tarts - the joy of pastry

Pastry and I have a very difficult relationship. It's actually non-existent. I even manage to ruin shop-bought pastry. It's ridiculous really - but even the idea of opening a packet of jus-rol brings me out in a cold sweat.

So maybe now that I've been on a pasta making course, I'm suddenly feeling adventurous, but I decide to make some tarts. Caramelised onion and creme fraiche tarts to be exact.

I found a recipe in a James Martin cookbook (I don't want to like the man, but I really do!) and it seemed easy enough. He only cooked his onions for 15 minutes, so I decided to find a separate recipe for the onions, as I wanted to make sure they were really caramelised. I cooked them for an hour in the end, just in butter and oil, with garlic, thyme and salt.

I think I cracked it. I mean, I didn't make the pastry from scratch - that's for another day - but I manage to make the pastry cases with relatively little drama. Cooked them in the oven for 15 minutes and then added the Creme fraiche and onions, and cooked them for another 10. Very easy and extremely delicious. Even the hubby enjoyed and he vows to never eat a meal that doesn't include meat (apart from breakfast, and even then, I'm not sure he enjoys it!).

Served with rocket salad, asparagus and new potatoes. Can't wait to try again - maybe with homemade pastry next time.....