• 150g ready rolled puff pastry
• 1 egg, beaten
• 2 medium red onions
• ½ tablespoon Extra Virgin Olive Oil
• 3 tablespoons Balsamic Vinegar
• 1 ½ tablespoons dark brown sugar
• 4 slices Parma Ham
• fresh rosemary
• 50g Feta cheese
• 1 fig
• salt and pepper

Start by making the puff-pastry cases. Unroll the puff pastry and cut out 2 x12cm squares. Using a sharp knife, cut heart shapes from the two pastry squares and score ½ cm from the edge of the hearts, around their perimeter. Prick the inner heart with a fork and brush the pastry with beaten egg, season with cracked black pepper. Place on a baking sheet and cook in a preheated oven at 200° for 10 minutes, until beginning to brown.
Take the pastries out of the oven and use your knife to trace the line that was scored before cooking. Very carefully, peel off the top of the inner heart to leave a heart-shaped pastry case.
To make the filling, finely slice the red onions and fry in olive oil until golden. Add 2 ½ tablespoons of balsamic vinegar and 1 tablespoon of brown sugar, stirring until the onions have caramelised, and season to taste with salt and cracked black pepper.
Tear up a slice of Parma Ham into the base of each tart. Share the caramelised onions between the tart cases, sprinkle with fresh rosemary and chunks of feta cheese and return to the oven to cook for a further 10 minutes or until the cheese begins to brown.
Whilst the tarts are cooking, quarter the fig and place on a baking tray. Drizzle with the remaining balsamic vinegar and brown sugar and season with cracked black pepper. Place in the oven for 5-6 minutes until they are soft and caramelised.
Serve the tarts fresh out of the oven with a slice of Parma Ham, roasted balsamic figs, and sprigs of fresh rosemary.
Cook’s tip: These little tarts are just perfect with a green leafy salad and balsamic vinaigrette.