Caramelised onion and mozzarella tarts [GF/Veggie]

This recipe is a bit of a cheat using shop bought, pre rolled, gluten free pastry. However it does include the process of caramelising onions which takes about 45 minutes, so make sure you leave yourself some time to let them cool before assembling the tarts. Makes 3-4 tarts.

Ingredients

For caramelised onions:
3 large red onions.
2 tbsp of garlic olive oil. (normal is fine but garlic does add to taste)
3 tbsp of balsamic vinegar.
Pinch of salt.
1 tbsp of brown sugar (caster is also fine)

Fot tart:
1 packet of pre rolled, gluten free pastry. (obviously if you want to make your own you can)
3-4 tbsp of green pesto.
125g mozarella.

Method

To caramelise onions:
1. Start by chopping onions into thin long strands.
2. Add to pan with olive oil, balsamic vinegar, salt and sugar.
3. Cook on a low to medium heat for about 45 minutes, stirring at regular intervals to ensure everything is mixed and nothing is sticking to the bottom of the pan.
4. The onions will eventually start to caramelise and go a nice deep purple colour and of a sticky consistency.
5. Put in a bowl and leave to the side to cool, as adding hot ingredients to the pastry can cause problems with rising.

Tarts:
Preheat the oven to 170*C fan oven.
1. Cut pastry into approximately 5cm circles.
2. First add the pesto, spread a layer out across the base of your pastry rings.
3. Add about a table spoon and a half of the onions on top of the pesto.
4. Tear up the mozzarella and spread across the onions.
5. Bake in the preheated oven for approximately 20 minutes until the outside of the pastry has browned nicely.
6. Serve with chips or a salad!

Onion rings [GF/DF/Vegan]

Ingredients
1 Large white onion cut into rings (I found batter sticks better to white than red onions)
Vegetable oil
85g GF plain flour
1Tsp baking powder
1/2 Tsp salt
1/4 Tsp chilli powder
1 Tsp cajun seasoning
50ml almond milk
50ml water
1 Tbsp cornflour

Method
Heat up enough oil in a pan to completely cover onions when dropped in.
Mix together flour, baking powder, salt, chilli powder and cajun seasoning in a bowl.
Add almond milk and water to form a thick batter that sticks to the back of a spoon.
Put cornflour in a food bag with sliced onion and shake until onion gets a slight coating on.
Shake off any excess flour.
Dip the coated onions in the batter until generously coated.
Add coated onions to hot oil and fry until crispy (depending on pan size you might need to repeat this process more than once until all onions are done).
Drain off the excess oil, I used kitchen paper.
Serve as a starter, side dish or a snack and enjoy!

Crispy, gluten free onion rings!
Onions and batter
Coating in cornflour
Frying