21 July, 2015
Caramelised Onion Tartlets
Caramelised Onion Tartlets
Makes: 9
Ingredients:
- 2 sheets frozen shortcrust pastry, defrosted
- 30g butter
- 1 large onion, thinly sliced
- 2 shallots, thinly sliced
- 1/2 leek, thinly sliced
- 2 teaspoons brown sugar
- 1/2 teaspoon dried thyme
- 1/4 cup grated parmesan cheese
- 6 eggs, lightly beaten
- 1/2 cup thickened cream
- Salt & pepper to taste
Method:
- Grease very well 9 muffin cups and cut the shortcrust pastry to line 9 muffin cups Note: If you cut each sheet of shortcrust into quarters and cut off the excess so it is level with the muffin tray, knead the excess and roll out for the 9th cup
- Heat the butter in a large non-stick frying pan over medium heat, add the onion, leek and shallots and cook for 10 minutes
- Add the brown sugar and cook for a further 5-10 minutes until the mixture is caramelised, then stir in the thyme, salt and pepper and set aside to cool slightly
- Preheat oven to 180 degrees Celsius
- Place parmesan, egg and cream in a bowl and whisk to combine, then add the onion mixture into the egg mixture and combine very well
- Pour the mixture evenly between the pastry cups ensuring they all get an equal amount of the onion filling
- Bake for 20 minutes or until set and golden on top. Serve warm or at room temperature.
Recipe Notes:
- Store in an airtight container in the fridge for the maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.