Red Onion and Parmesan Tartlets
Recipe courtesy of the Flour Advisory Bureau.
3/4 cup all-purpose flour
1/3 cup butter
1 medium egg yolk
2 tablespoons water
2 teaspoon butter
1 tablespoon extra virgin olive oil
3 medium red onion
2 teaspoons lemon juice
3/4 cup sour cream
1 tablespoon thyme
4 tablespoons freshly grated Parmesan cheese - divided use
- In a large bowl sift together the flour and salt. Cut in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and enough water to make a firm dough.
- Turn out onto a lightly floured surface and knead until smooth, about 1 or 2 minutes Roll out and use to line four (4 or 5-inch) tartlet tins. Prick the bases with a fork and chill while preparing the filling.
- Melt the butter and oil in a medium sized non-stick pan and add the onions and lemon juice. Sauté for 15 minutes until soft and slightly caramelized. Remove from the heat and set aside to cool.
- Preheat the oven to 400°F (205°C).
- Line each tartlet with parchment paper filled with baking beans. Bake 10 to 15 minutes. Remove the paper and beans and return to the oven for a further 5 minutes to dry out. Remove and cool slightly on a baking sheet.
- Increase the oven temperature to 450°F (230°C).
- Mix the onions, half the Parmesan, the sour cream and thyme leaves, season with salt and ground black pepper and divide evenly between the tartlet cups. Sprinkle over the remaining Parmesan.
- Bake for 5 to 10 minutes until golden. Garnish with thyme leaves and serve warm or cold with a crisp green salad.
Makes 4 servings.
- Always have a batch of pastry made in advance and store in the freezer. Defrost overnight in the fridge and use as required in recipes.
- Add a little freshly grated nutmeg to the onion mixture; it tastes great.
Recipe and photograph courtesy of the Flour Advisory Bureau.