Serves 6
6 small savoury tart cases - baked
2 cups onion - sliced finely
25g butter
2 tablespoons brown sugar
2 sprigs fresh thyme
180g Ornelle Double Cream Blue
250g roasted sun-dried tomatoes

1. Melt the butter in a heavy-based saucepan. Add the onions and sauté until starting to take on a lovely golden brown colour. Sweat off any excess moisture that is released from the onions. Add the sugar and slowly caramelise over a low heat.

2. Add the thyme 5 minutes before removing from the heat. Allow to cool slightly before dividing the onions between the baked tart cases.

3. Sprinkle the diced Double Cream Blue over the onions and top with the sundried tomatoes. Bake on a 180°C oven for 15 minutes, or until the cheese is melted. Serve immediately with Rocket leaves tossed in Virgin Olive Oil and Balsamic vinegar.

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