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CHEESE AND ONION TARTLETS

PASTRY:
500g(4× 250ml) flour, sifted
         5ml salt
3ml Cayenne pepper
200g butter OR margarine chilled and diced
      60g(150ml) grated Parmesan cheese iced water to mix
Filling:
60g butter or margarine
750g onions, finel sliced (4 large onions)
15ml chopped fresh thyme OR 5ml dry thyme
    10ml sugar
300ml dry red wine OR vegetable stock
salt and freshly ground black pepper
2× 250g tubs smooth cream cheese
250ml double cream OR sour cream
2 large eggs, separated
5ml ground nutmeg
Sprigs of thyme to garnish

PASTRY:
Sift together flour and salt into processor bowl. Add butter,process until mixture resembles fine crumbs. Add cheese,blend briefly. Gradually add iced water until dough forms a ball which leaves sides of bowl clean. Don't over process, add only enough water to bind, or pastry will be tough.Roll out thinly on lightly floured surface, use to line 10 to 20 individual, greased, loose-bottomed , fluted Tartlet pans or small foil dishes. Prick well, chill in refrigerator 30 minutes. Bake at 190°C, 15 minutes. Remove from oven, allow to cool.
Filling:Melt butter in saucepan, add onions, thyme and sugar. Cover and cook gently until onions are soft, stirring occasionally. Add wine, cook ,uncovered, until liquid has evaporated. Remove from heat,season well. Divide onions among prepared pastry shells. Lightly beat cream cheese, add a spoonful to each tartlet. Whisk together cream, egg- yorks and nutmeg, fold in stiffly beaten egg-whites. Spoon over cream cheese. Bake at 190°C, 25 to 30 minutes or until tartlets are golden-brown, and custard has set. Remove from pans, garnish with thyme and serve hot or cold with sliced tomato and olive salad.
- WENDY SILVER

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