Step 1

Preheat oven to 220C. Spray twenty-four 1 1/2 tablespoon (30ml) capacity mini muffin pans with oil spray. Line the bases with discs of baking paper.

Step 2

Melt butter in a large frying pan over medium heat until foaming. Add onions, garlic and thyme and cook, stirring occasionally, for 20 minutes or until tender and lightly golden. Add the vinegar and sugar and cook, stirring, for 5 minutes or until sauce thickens slightly. Remove from heat. Season well with salt and pepper. Set aside to cool.

Step 3

Spoon onion mixture evenly among the prepared muffin holes. Use a 5cm round pastry cutter to cut discs from the pastry. Place a pastry disc over each pan and fold the edge inside the tin. Bake in oven for 10 minutes or until pastry is puffed and golden. Remove from oven and press the pastry down gently. Set aside for 5 minutes to stand.

Step 4

Turn the tarts onto a clean work surface. Transfer to a serving plate. Dollop with goat’s curd and sprinkle with chives to serve.