Prep 20 mins
Cook 30 mins
These are pretty tasty, and are pretty impressive for being so easy.
- 1 1⁄3 cups flour
- 1⁄2 teaspoon salt
- 8 tablespoons unsalted butter (chilled & cut into pieces)
- 3 -4 tablespoons cold water
- 2 tablespoons olive oil
- 4 medium onions (sliced thin)
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- salt & pepper
- 2 large eggs
- 3⁄4 cup milk
- Put flour and salt in the work bowl of food processor.
- Add butter and pulse until it looks like coarse crumbs.
- Add the water 1 Tbs at a time and pulse until the dough comes together.
- Turn the dough out onto a floured counter and roll it to 1/8 inch thickness.
- Use a 3 1/2 inch glass or cookie cutter to cut out 18 circles of dough.
- Grease 2 muffin tins.
- Press each circle into 1 cup--gently pushing the dough up the side of each cup.
- (you'll have holes left over since you only have 18 circles).
- Chill the pastry in the muffin tins while you prepare the filling.
- Heat the oil in a large nonstick skillet.
- Add the onions and cook over medium heat, stirring occasionally, until they are soft and you are no longer crying (about 10 min.)
- Stir in the sugar and vinegar and continue cooking until the onions turn a rich golden brown (5-10 minutes).
- Lower the heat if they start to burn.
- Season them with salt& pepper and set them aside.
- Preheat oven to 400°F.
- Divide the onions among the shells.
- Beat eggs and add milk.
- Pour about a tablespoon of the egg mixture into each shell.
- Bake until the edges of the pastry turn golden brown and the filling is set (About 20 min).
- Unmold tartlets by running a sharp knife around their edges and turning them gently out onto a kitchen towel.
- Serve tartlets warm.