Sliced Onion Tartlets
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
- For the pastry
- 4 cups all-purpose flour
- ½ tsp salt
- ½ cup butter
- 1 egg yolk
- ½ cup water
- For the filling
- 2 Tbsps olive oil
- 4 Red onions (thinly sliced)
- 2 cloves garlic cloves (crushed)
- 2 tsps brown sugar
- 1 Tbsp balsamic vinegar
- 1 Tbsp chopped thyme
- 1 Tbsp olive oil
- To finish
- 1 egg (beaten)
- To garnish
- salad
Preparation
Kitchen utensils
1 Citrus juicer, 1 Teaspoon, 1 Tablespoon, 1 Measuring cups, 3 Pots, 1 Whisk, 1 deep bowl, 1 Hand mixer, 1 Mixing bowl, 1 Baking sheet, 1 Parchment paper, 1 Wire rack, 1 Cutting board, 1 Small knife, 2 kleine Bowls, 2 Bowls, 1 Dough scraper
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the egg yolk and water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 4 deep tart tins.
3.
Heat the oil in a pan and cook the onions and garlic for 25-30 minutes until soft. Stir in the sugar, balsamic vinegar and thyme and leave to cool.
4.
Roll out the dough on a floured work surface, to fit the tins. Gently press the pastry into the tins, trimming off any excess, then prick the base of the pastry case several times with a fork. Brush the pastry cases with beaten egg.
5.
Bake for 20-25 minutes until golden and crisp. Cool in the tins, then place on a wire rack to cool completely.
6.
Spoon in the onion filling and garnish with salad leaves.
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