Delicious little morsels, full of flavour and texture. Can you stop at one?
Makes: 36 tartlets
- 1 1/2 cup (215g) plain flour
- good pinch of salt
- 125g cold butter, cut into 1cm cubes
- 1 egg yolk
- 2 tspn – 1 tbspn ice cold water
- 2 tbspn extra virgin olive oil
- 2 onions, thinly sliced
- 1 tspn brown sugar
- 1/4 cup thickened cream
- 2 eggs, lightly beaten
- 50g blue cheese, finely crumbled
- parsley leaves, to garnish
- Pre-heat oven to 220°C (200°C fan forced).
- Process flour, salt and butter in a food processor until mixture is of a crumbly consistency. While the motor is running, add the egg yolk and enough water to allow the mixture to form a ball. Knead lightly on a floured board to form a smooth ball. Flatten slightly and wrap in plastic wrap. Refrigerate for 30 minutes or until required.
- Meanwhile, heat oil in a large non-stick frying pan. Add onions and cook over low heat for 15 minutes or until golden brown. Add sugar and continue to cook for a further 2 minutes. Remove from heat and allow to cool.
- Place cream, eggs and blue cheese into a mixing bowl and mix to combine.
- Roll out dough between two sheets of baking paper to a 1-2mm thickness. Using a 5 1/2cm round fluted cutter, cut dough into rounds and line a Mini Tartlet Pan, pressing the dough into the corners and sides of the pan using a small ball of dough. Re-roll remaining dough cuttings into a ball, cover with plastic wrap and refrigerate until required.
- Place a small amount of onions into the base of the tartlets. Pour 1-2 teaspoons of egg mixture over onions and bake for 12 – 15 minutes or until golden. Allow to cool and garnish with parsley leaves.
- Once the pan has cooled completely, repeat with remaining ingredients.