Peel, wash and slice the onions however you wish - I cut them into quarter rings by cutting the onion in half and the half in half and slice/chop.
Place onions into a pan with 1 tbsp oil. Add 1 pinch of salt and cook on medium fire until they get nice and soft but not brown.
Stir in 1 tsp of the sugar, increase the heat, and cook for 3 mins, stirring occasionally, until the onions are just beginning to colour. Lower the heat, then add the remaining sugar and all the other ingredients.
You can Preheat the oven at 180°C or 350F at this point.Simmer, uncovered, so it bubbles gently on a medium-low heat for 7-8 mins, or until the chutney has reduced and thickened to a dark caramel colour. Stir occasionally to make sure it isn’t sticking to the bottom of the pan.
Testing the chutney to see if is ready is easy, just drag a wooden spoon across the bottom of the pan – it should take a few seconds for the juices to re-join and cover the bottom of the pan. When ready, turn heat off and allow it to cool for a few minutes.
Cut the goats cheese into thick slices of approximately 1.2cm ( half an inch) and place in the middle of each pastry case.
Spoon some chutney all around the cheese, about 1 tbsp full spreading it equally. Use more if you like 1 1/2 tablespoons if you wish.
Grind some black and red pepper and place into the preheated oven at 180°C and bake for 8 minutes.
Did you make this delicious little tartlets?
Please do let me know how you liked them, and if you gave this starter any twist, all in all, how did it turn out for you, why not leave a comment below or even share a picture on Instagram with the hashtag #ramonascuisine.