Onion Tartlets
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
36
ingredients
- 4 tablespoons unsalted butter
- 1 vidalia onion, medium, chopped
- 1 1⁄2 teaspoons fines herbes or 1 1/2 teaspoons herbes de provence
- 1 (15 ounce) box refrigerated pie crusts
- 1⁄2 cup half-and-half
- 1 large egg, lightly beaten
- 0.5 (1 ounce) package onion soup mix
- 1⁄2 cup parmesan cheese, shredded
directions
- Hear oven to 325. Coat 3 mini muffin pans with nonstick cooking spray.
- Melt butter in a large nonstick skillet over medium heat. Add onions and cook for 17 to 18 minutes or until golden, stirring occasionally. Remove from heat and stir in dried herbs; allow to cool.
- Meanwhile, unroll one sheet of pie dough and use a 2 1/2 inch round cutter to cut 12 to 13 rounds. Reserve scraps and repeat with remaining remaining sheet of dough. roll out scraps and continue cutting rounds, for a total of 36. Gently press each round into a minimuffin indentation and bake at 350 for 11 minutes.
- While dough bakes, in a measuring cup, whisk together the half-and-half, egg and onion soup mix; set aside.
- Place a heaping 1/2 tsp chopped onion in each pastry shell. Slowly pour egg mixture into shell, being careful not to overfill. Sprinkle each top with parmesan cheese.
- Bake at 350 for 25-30 minutes or until golden brown.
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