Ingredients

• 3 tbsp olive oil
• 2 x 250g pkts shallots, peeled and halved
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tbsp soft brown sugar
• 2 tbsp fresh thyme leaves
• 1 x 375g pkt ready-rolled shortcrust pastry, defrosted if frozen
• 150g (5oz) Camembert, cut into cubes
•   redcurrant jelly, to serve

Method

1. Preheat the oven to 200°C/400°F/gas mark 6 and put a baking sheet on the oven shelf to warm. Heat the olive oil in a frying pan and gently fry the shallots for about 10 mins, stirring occasionally, until they begin to soften.
2. Add the balsamic vinegar, lemon juice, brown sugar and thyme leaves, then cover and cook, stirring occasionally, for a further 5 mins.
3. Meanwhile, use the pastry to line 4 x 10cm (4in) diameter (or 1 x 23cm/9in) round, fluted flan tins. Spoon in the shallots and juices and arrange the Camembert cubes over the top. Put the tins on the baking sheet and bake for 25-30 mins until the tops are golden. Serve each immediately with a spoonful of redcurrant jelly.

Notes