Instructions
Step 1
To make the caramelized onions, heat butter and oil in a non-stick pan, add sliced onion and sugar and cook over a low heat, stirring occasionally, until tender and caramelized.
Step 2
Add Leggo’s Tomato Paste and cook for a further 3 minutes. Stir in diced tomato and set aside to cool.
Step 3
Meanwhile, cut each sheet of pastry into 12 x 6cm rounds to fit 2 x 12 cup mini muffin pans. Place 1 heaped teaspoon of the tomato mixture into each pastry cup and bake in a preheated oven at 200°C for 12 -15 minutes.
Step 4
Combine mascarpone cheese and basil and season with salt and pepper. Top cooked tartlets with a spoonful of mascarpone cheese and garnish with shaved parmesan cheese and a basil leaf.