Looking for a fun, crowd-pleasing appetiser that’s full of rich, savoury flavour? These Droewors and Caramelised Onion Tartlets are your answer. The salty droëwors pairs perfectly with the sweet onions and flaky pastry. Perfect for parties, lunches, or an indulgent snack!
These golden tartlets are deceptively easy to make, but they taste like you spent hours preparing them.
Key Information
- Servings: Makes 12 tartlets
- Cook time: 35 minutes
- Skill level: Easy
- Time to Complete: Approximately 50 min (including prep and baking time)
Ingredients
- 1 sheet puff pastry, thawed
- 2 medium onions, thinly sliced
- 2 tbsp butter
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 80g droëwors, chopped into small pieces
- 100g cream cheese, softened
- 1 tsp Dijon mustard
- 1 egg (for egg wash)
- Fresh thyme leaves (optional, for garnish)
- Salt and pepper to taste
Instructions
- Preheat oven to 190°C. Lightly grease a muffin tin or tartlet tray.
- In a large pan, melt butter over medium heat. Add sliced onions and a pinch of salt. Cook slowly for 15 minutes, stirring occasionally, until the vegetables are soft and golden.
- Stir in sugar and balsamic vinegar. Cook for another 3–5 minutes until caramelised. Remove from heat.
- In a bowl, mix cream cheese and Dijon mustard until smooth.
- Roll out the puff pastry and cut it into 12 circles that are slightly larger than your muffin holes.
- Gently press the pastry circles into the muffin tin.
- Spread a small spoonful of the cream cheese mixture into each pastry base.
- Top with caramelised onions and droëwors pieces.
- Beat the egg and lightly brush the pastry edges.
- Bake for 20–25 minutes, or until pastry is puffed and golden.
- Garnish with fresh thyme if desired. Serve warm or at room temperature.
