Step 1

Heat oil in a heavy-based saucepan on medium. Add onion and season, then cook, stirring regularly, for 10-15 minutes, until onion darkens (being careful onion doesn’t burn). Add sugar and vinegar. Cook for 10 minutes, stirring regularly, until onion is soft and dark golden brown in colour.

Step 2

Meanwhile, preheat oven to 160°C fan-forced (180°C conventional). Lightly spray two 12-hole mini muffin pans with cooking oil. Lay one sheet of filo pastry on a chopping board and brush lightly with butter. Repeat to make 2 stacks of 4 layers of pastry. Cut out 24 rounds using a 7cm round pastry cutter, and gently press into prepared pan holes.

Step 3

Bake tart shells for 10-12 minutes or until crisp and lightly golden. Remove from oven, stand in pan for 5 minutes to firm, then transfer to a wire rack.

Step 4

Fill each tart shell with a teaspoon of caramelised onion and top with crumbled goat’s cheese. Drizzle with a little caramelised vinegar from the saucepan, garnish with thyme leaves and season with black pepper. Serve.