Ingredients
2 sheets ready rolled shortcrust pastry dough
2 teaspoons oil
1 large onion, finely chopped
125 g bacon, finely chopped
3 teaspoons coarse grain mustard
2 eggs
125 ml milk
Method
Sources
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Seal out syn-propanethial-S-oxide — tear-free onion prep
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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Preheat oven to 200c. Lightly grease 24 mini tart tins.Lay the pastry sheets on a work surface and cut pout 24 shapes to fit the tin. Line the tins with pastry. Heat the oil in a large saucepan over low-med heat add the onion and cook for about 30 minutes, or until golden (do not rush this step). Transfer to a bowl to cool. Add the bacon to the pan and cook until crisp. Add to the onion mixture, stir in mustard and season with salt and pepper. Spoon a small amount into tart case. Beat the eggs with the milk and pour over the bacon and onion mixture. Bake for 15-20 min or until puffed and golden. Remove from tins while warm -- serve warm or cool.