(Percentage of daily recommendation)
|Calorie||271 kcal||(13 %)|
|Protein||4 g||(4 %)|
|Fat||14 g||(12 %)|
|Carbohydrates||30 g||(20 %)|
|Sugar added||3 g||(12 %)|
|Roughage||3 g||(10 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.2 μg||(1 %)|
|Vitamin E||0.6 mg||(5 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0 mg||(0 %)|
|Niacin||1.2 mg||(10 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||11 μg||(4 %)|
|Pantothenic acid||0.2 mg||(3 %)|
|Biotin||2.8 μg||(6 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||3 mg||(3 %)|
|Potassium||101 mg||(3 %)|
|Calcium||34 mg||(3 %)|
|Magnesium||14 mg||(5 %)|
|Iron||1 mg||(7 %)|
|Iodine||3 μg||(2 %)|
|Zinc||0.5 mg||(6 %)|
|Saturated fatty acids||7.8 g|
|Uric acid||27 mg|
Rinse thyme, shake dry and pluck leaves. Set some aside to use as a garnish, finely chop the rest.
Mix together small pieces of cultured butter with flour, chopped thyme and 1 pinch of salt using a hand mixer equipped with a dough hook.
Add 5-6 tablespoons of water and knead quickly to a smooth shortbread dough. Press dough flat, wrap in plastic wrap and refrigerate for 1 hour. Meanwhile, cut parchment paper into 16 circles of about 6 cm (approximately 2 inch) diameter.
Peel the onions and cut into very thin strips.
Heat the oil in a heavy pot and sauté the onions over medium heat while stirring until light brown, about 15 minutes.
Deglaze onions with port wine. Season to taste with salt and pepper and add honey. Cook on low heat for another 5 minutes.
Roll out the dough about 4 mm (approximately 1/4-inch) thick on a floured work surface.
Cut out 8 cm (approximately 3-inch) diameter circles of dough and place on baking sheet, dusted with flour. There should be a total of 16 disks of dough.
Place each circle in a tartlet mold and firmly press several indentions with a fork.
Flatten sides and cut excess. Put the parchment circles on top and fill with dried beans.
Bake tartlets in a preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F) on the 2nd shelf from the bottom for about 12 minutes. Remove from oven and remove beans and paper.
Fill tartlets with onions and continue baking for another 12 minutes. Remove from oven and garnish with thyme. Serve warm.