Cream Cheese and Onion Tartlets

Pile flour on the work surface, mix with a little salt and make a well in the center. Cut 100 grams (approximately 3 1/2 ounces) of cold butter into small pieces and arange around the well. Add egg yolks and 2-3 tablespoons of lukewarm water to the well and chop all ingredients with the knife until crumbly. Quicky knead into smooth pastry and shape into a ball. Wrap into plastic wrap and refrigerate for 30 minutes.

Roll put pastry between two sheets of plastic wrap until 3 mm thin (approximatley 1/6 inch) and line greased muffin wells with it. 

Bake in preheated ovenat 180°C (approximately 350°F) for about 15-20 minutes. Remove from the oven and cool slightly, loosen from the wells and cool completely.

Peel onions and cut into wedges. Heat olive oil in a pan and saute onions until soft.