Caramelised Onion & Feta Tarts

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Recipe's preparation

Pre-heat oven to 180° C.
TM6: Follow the Browned Shallots (350 g) recipe on Cookidoo. Change cook time to 18 minutes. Scrape the bottom of the bowl well with spatula, add caramelised balsamic, hit back arrow on the recipe and cook on high heat again for 2 minutes.
TM5: Place oil, butter and onions in mixing bowl, then with simmering basket in place of measuring cup, cook 20 min/Varoma/Rev-speed soft. Scrape the bottom of the bowl well with spatula, add caramelised balsamic and cook for a further 5 min/120°/Rev-speed soft, or until cooked to your liking.
Chop onions 4 sec/speed 4 or until chopped to your liking. Transfer to a bowl and set aside to cool. Do not wash the bowl.
Depending on your cutter you will get 9-12 rounds per sheet of pastry. I gently rolled out the pastry to get it approx 2cm longer and cut 12 rounds from each sheet. Place rounds into greased patty tins.
Add eggs and cream to mixing bowl.
Blend 5 sec/speed 5.
Spoon onion mixture evenly into cases and top with feta.
Spoon egg mixture over the feta (approx 2 teaspoons each - Don't overfill !!)
Bake for 20 minutes, or until golden and puffed.
Transfer to a wire rack.
Serve hot or cold. Reheatable in oven at 150° for 10 minutes.