INSTRUCTIONS

Make the batter first by mixing the flour with the water, adding some salt and pepper. If I remember, I make this an hour or more before I want to use it (as it has no gluten in this may not actually make a difference but I always feel it does, but don’t worry if you don’t have time).

Preheat oven to 200*.

Next slice the red onion into rounds according to how many little tarts you are making. (I made 7 as this is what my pan holds).

Now drizzle oil into your pan, followed by the tamari. I used a silicone brush to spread this evenly in the rounds, add thyme if you like. Place your onion rounds in the pan on the oil/tamari mix.

Heat this on the stove until the onion starts to turn translucent. Then add the batter dividing it equally.

Again, heat this on the stove until the edges start to brown. Once they have a nice colour to the edges and there are bubbles appearing pop the pan in the oven (mine can go in the oven with the handle) and cook for about 8 minutes until the tarts are cooked through and have a nice colour to them.

Serve with a green salad and a vinagrette.