Recipe by Bri22
A recipe out of the "Friends" cookbook. Monica served this appetizer when she invited a restaurant owner (jon lovits) over to sample some of her cooking.
- 1 1⁄3 cups flour
- 1⁄2 teaspoon salt
- 8 tablespoons chilled unsalted butter, cut into small pieces
- 3 -4 tablespoons cold water
- 2 tablespoons olive oil
- 4 medium onions, sliced thin
- 1 tablespoon sugar
- salt and pepper
- 2 large eggs
- 3⁄4 cup milk
Directions See How It's Made
- place the flour and salt in the work bowl of a food processor.
- add the butter and pulse until mixture resembles coarse crumbs.
- add the cold water 1 tablespoon at a time and pulse just until the dough comes together.
- turn the dough out onto a floured counter and roll it to a thickness of 1/8 inch.
- use a 3 1/2-inch round cookie cutter or juice glass to punch out about 18 circles of dough.
- grease 2 regular 12 cup muffin tins.
- press each circle into 1 cup, gently pushing the dough part way up the side of each cup.
- (there will be some empty cups) chill the pastry in the muffin tins while you prepare the filling.
- heat the oil in a largenonstick skillet, add the onions and cook over medium heat, stirring occasionally until they are soft and you are no longer crying.
- about 10 minutes stir in the sugar and continue cooking until the onions start to burn at any time.
- season the carmelized inions with salt and pepper to taste and set them aside.
- preheat the oven to 400 degrees divide the onion,mixture among the pastry shells beat the eggs with the fork in a measuring cup.
- beat in the milk carefully pour a tablespoon or so into each pastry shell.
- bake until the edges of the pastry turn golden brown and the filling is set.
- ,about 20 minutes.
- unmold tartlets by running a sharp knife around the edge and turning them gently onto a kitchen towel.
- serve the tatlets warm with champagne or a fancy cocktail-- this is not beer food!
- makes 18 tartlets.