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Red Onion and Brie Tarts

Ingredients: 150 (5 oz) brie 1 tbsp milk 1 Package(s) (375 grams) puff pastry 1 tsp caster sugar 150 (1/4 pt) red wine 2 red onion(s) 1 tbsp olive oil 4 sprigs thyme Directions: Preheat oven to 200C, 180C Fan, 400F, Gas 6. Heat butter and oil in a frying pan and add onions, cut-side down. Pour over wine, sprinkle in sugar and season. Cover and cook for 25 minutes until tender, turning once. If there is any liquid left in the pan, remove lid and let it evaporate. Cool for 20 minutes. Divide pastry into four and roll each quarter into 15cm (6in) circles - large enough to encase most of the onion. Brush the edges with milk. Halve onions from root to stalk. Place an onion half, cut side up, in the centre of a circle and top with a wedge of Brie. Scrunch the pastry round it, leaving the top uncovered. Tuck some thyme down the side of the pastry and repeat with the remainder. Scrunch foil into 4 circles to sit the tarts on and place on a baking tray. Bake for 20 minutes until golden.
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