Crispy Caramelised Onion Tartlets
Light filo pastry cases filled with creamy Laughing Cow Light cheese and caramelised onions.
Preheat the oven to 180°C/350°F/Gas 4.
Place the onions in a large saucepan and add 1 dessert spoon of spread. Cover with a lid and cook the onions over a low heat for 10 minutes.
Remove the lid and add the garlic, parsley, sugar and vinegar. Stir well and cook uncovered for 10 minutes.
Meanwhile, cut each sheet of pastry in two. Melt the remaining reduced fat spread and use to brush on each sheet of the filo pastry. Line each tin with two sheets, scrunching the edges to form a rim.
Bake for 6 minutes. Remove the tarts from the oven and lift out of the tin. Turn upside down and cook for a further 5 minutes. Pop them back into the tins.
Spoon the onion mixture and The Laughing Cow Light into each pastry tin and cook in the oven for 10 minutes, covering with foil to prevent the edges from burning.
Season and serve with salad leaves and a parsley garnish.
Preparation time: 20 min
Cooking time: 40 min
Calories: 119 kcal
225g Red onions, sliced
3 dsp reduced fat spread
1 clove of garlic, chopped
Pinch of parsley, chopped
1 dsp sugar
1 tbsp red wine vinegar
2 sheets filo pastry
4 The Laughing Cow Light triangles, halved
2 individual non stick pastry tins
A few salad leaves
Sprig of parsley