Red onion and mascarpone tarts

A delicious main that’s special enough for Christmas Day, or sliced up for New Year canapés

Ingredients

Preheat the oven to 200°C/fan 180°C/Gas 6
Line a baking tray with greaseproof paper
Heat the oil in a large pan and fry the onion over a medium heat for 10 mins
Add the balsamic vinegar and cook over a low heat for a further 10 mins, until sticky and caramelised
Stir in the cranberries
Meanwhile, mix the mascarpone with the crème fraîche, most of the rosemary (if using) and the garlic, then season
Cut the pastry into 2 rectangles, 16cm x 9cm each, and lay on the baking tray
Shape the leftover pastry into 4 stars, using a cutter or by hand
Score a 1cm border in the pastry rectangles
Spoon on the cheese mixture, and top with the onion and goat’s cheese, leaving the borders free
Lay 2 stars on each, brush with some oil, then scatter over the seeds and the rest of the rosemary
Bake the tarts for 15 20 mins, until golden and risen

Approx. per serving:

No dried cranberries? Just use a dollop of cranberry sauce instead