Total Time
50mins
Prep 20 mins
Cook 30 mins

These are pretty tasty, and are pretty impressive for being so easy.

Ingredients Nutrition

Directions

  1. Put flour and salt in the work bowl of food processor.
  2. Add butter and pulse until it looks like coarse crumbs.
  3. Add the water 1 Tbs at a time and pulse until the dough comes together.
  4. Turn the dough out onto a floured counter and roll it to 1/8 inch thickness.
  5. Use a 3 1/2 inch glass or cookie cutter to cut out 18 circles of dough.
  6. Grease 2 muffin tins.
  7. Press each circle into 1 cup--gently pushing the dough up the side of each cup.
  8. (you'll have holes left over since you only have 18 circles).
  9. Chill the pastry in the muffin tins while you prepare the filling.
  10. Heat the oil in a large nonstick skillet.
  11. Add the onions and cook over medium heat, stirring occasionally, until they are soft and you are no longer crying (about 10 min.)
  12. Stir in the sugar and vinegar and continue cooking until the onions turn a rich golden brown (5-10 minutes).
  13. Lower the heat if they start to burn.
  14. Season them with salt& pepper and set them aside.
  15. Preheat oven to 400°F.
  16. Divide the onions among the shells.
  17. Beat eggs and add milk.
  18. Pour about a tablespoon of the egg mixture into each shell.
  19. Bake until the edges of the pastry turn golden brown and the filling is set (About 20 min).
  20. Unmold tartlets by running a sharp knife around their edges and turning them gently out onto a kitchen towel.
  21. Serve tartlets warm.

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