1. Caramelise your onions first. In a frypan with a tiny splash of oil, stir onions together with salt for around 30 minutes, over a gentle heat. The onions will soften and change colour. Never turn up the heat as you'll burn them! Add sugar and vinegar and stir gently as the onions finish their caramelisation. They're perfect when they are a dark brown glossy colour. Set aside. (If you plan to use them later, store in a covered container in the fridge)
2. While dealing with the onions, in a separate pan heat a splash of oil, and gently fry garlic until fragrant. Then add minced beef. Brown the beef and then add the herbs, stirring through thoroughly. Add salt and pepper to taste and then remove from the heat.
3. Whip the cheese and chives together into a paste.
4. Heat the oven to 180C, and grease a muffin tray. Cut pastry cases and place into your muffin tray. Spoon a little cheese mixture into each pastry case. Sprinkle the meat mixture over the cheese and then top with a generous dollop of caramelised onions.
5. Bake for 15 to 20 minutes or until the pastry is golden around the edges.
6. Serve on their own or with a green side salad and tomato sauce or fresh chutney

Tips:

• Add Barker’s Sundried tomato and olive chutney on the side to level up this recipe!

FAQs:

• Can you freeze goat’s cheese tarts?
  If you've already made and baked them, then yes you can freeze, wrap and keep for up to 3 months.

• Are there other cheeses that go well with beef?
  Absolutely! If you don’t want to use the goat’s cheese you can swap it out with feta or even a whipped blue cheese!