Lancashire red onion and pepper tarts recipe

• 4 individual shortcrust pastry tarts
• 15 g (0.5oz) butter
• 2 red onions, sliced
• 100 g (3.5oz) roasted red peppers (from a jar), torn into pieces
• 8 cherry tomatoes, halved
• 3 drops balsamic vinegar
• 100 g (3.5oz) Lancashire cheese, cut into chunks
• 1 pinch freshly ground black pepper
• 1 cup fresh thyme sprigs

1. Pre-heat the oven to 180C / fan oven 160C / Gas Mark 4.
2. Arrange the pastry tarts on a baking sheet.
3. Melt the butter in a non-stick frying pan and gently fry the onions for 8-10 minutes until soft and tender.
4. Add the roasted peppers, cherry tomatoes and balsamic vinegar, stirring gently.
5. Spoon into the tarts and share the chunks of Lancashire cheese between them.
6. Season with black pepper and add a couple of thyme sprigs to each tart.
7. Transfer to the oven and bake for 8-10 minutes until warmed through.
8. Serve with salad.

tarts, butter, red onions, red peppers, tomatoes, vinegar, lancashire cheese, freshly ground black pepper, thyme

Taken from www.lovefood.com/guide/recipes/17069/lancashire-red-onion-and-pepper-tarts-recipe (may not work)