Instructions: Lightly blister the onions in a dash of olive oil (use a pan just big enough to hold them) add some salt and pepper then add the balsamic vinegar sugar a couple of the sprigs of thyme and a pool of water that will come half way up the onions.

Gently bubble the lot together until the onions are tender (you ought to turn them once) and the liquid is reduced and sticky.

When theyve cooled slice them all in half lengthways.

Meanwhile cut the pastry into long strips the width of the length of an onion.

Place these on a greased baking sheet then lay the halved onions all the way along the pastries with little gaps between each.

Next lift each onion plant a teaspoon of tapenade under each and replace then score the pastry around each one this will allow the pastry to rise and snuggle around the onions.

Scatter the pastry all over with thyme leaves brush with the egg and slice up into individual tarts leaving them still connected and refrigerate until ready to bake.

Bake for 10 to 15 minutes at 200C/400F/ Gas Mark 6. Serve just as they are and while still hot.

Makes about 40

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