Balsamic Onion Tartlets
Ingredients
- For the dough
- 200 grams Pastry flour
- salt
- 160 grams butter
- 1 egg
- Pastry flour (for working with the dough)
- butter (for tart molds)
- Legume (for blind baking dough)
- For the filling
- ½ Apple
- 3 red onions
- 1 generous pinch ground cloves
- freshly ground peppers
- 1 Tbsp sugar
- 75 milliliters aged balsamic vinegar
- 2 Tbsps Mayonnaise
- 2 Tbsps Whipped cream
- 1 Tbsp lemon juice
- white, freshly ground peppers
- parsley (for garnish)
Preparation steps
Place the flour on clean, dry work surface, then mix with a little salt. Make a well in the center of the flour. Chop 140g (approximately 5 ounces) cold butter into small pieces and place in the well, along with the egg and a few tablespoons of lukewarm water. Cut ingredients into the flour with a knife or pastry cutter to form small crumbs, then knead by hand until a smooth dough forms. Form it into a ball, wrap in plastic wrap and chill in refrigerater for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Thinly roll out the dough between 2 layers of parchment paper until about 4 mm (approximately 3/16 inch) thick. Line the tartlet molds with dough and form a 1.5 cm (approximately 1/2 inch) high border. Place a piece of parchment paper, cut to fit, into each tart and cover with beans. Bake for about 15 minutes. Remove and let cool slightly, then loosen from the molds and let cool completely on a wire rack.
Peel the apples, remove core and coarsely grate. Peel and slice the onions into strips. Saute apples and onions in the remaining butter until translucent. Season with salt, pepper, and cloves. Sprinkle in the sugar, cook until the onions begin to caramelize, then deglaze with vinegar and reduce slightly. Let the onion mixture cool slightly and pour into the cooled tartlets. Combine the mayonnaise with sour cream, salt, white pepper and lemon juice. Add a spoonful of the sour cream mixture onto each tartlet. Garnish with a parsley leaf. Serve immediately.
