Onion Tartlets
For the party buffet: onion tartlets made with thyme shortcrust pastry. The best weapon of onions in these savory tarts is their sulfur compounds.
Ingredients
- 5 sprigs thyme
- 140 g yogurt butter
- 250 g flour
- Salt
- 600 g red onion
- 1 tbsp Olive Oil
- 75 ml port wine
- Pepper
- 2 tbsp honey
- dried beans (for blind baking)
Instructions
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1.
Wash the thyme, shake dry and pluck the leaves. Set aside a few for garnish, finely chop the rest.
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2.
In small pieces, knead the yogurt butter with flour, chopped thyme and a pinch of salt using a hand mixer’s dough hook until crumbly.
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3.
Add 5–6 Tbsp cold water, quickly knead into a smooth shortcrust dough. Flatten slightly, wrap in cling film and refrigerate for an hour. Meanwhile cut 16 circles 6 cm in diameter from parchment paper.
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4.
Peel the onions and slice them into very thin strips.
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5.
Heat oil in a heavy pot and sauté the onions over medium heat, stirring, until they are lightly browned after about 15 minutes.
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6.
Deglaze with port wine. Season with salt, pepper and honey, then simmer for another 5 minutes over gentle heat.
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7.
Roll out the dough on a floured surface to about 4 mm thickness.
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8.
Cut circles 8 cm in diameter and place them on a flour‑dusted baking sheet. Quickly knead the remaining dough pieces together, roll again; you should have 16 discs total.
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9.
Line tartlet tins (6 cm) with the dough discs, press firmly and prick several times with a fork.
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10.
Press any excess edges flat and trim off. Line the dough bases with the prepared paper circles and fill high around the rim with dried beans (or other legumes).
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11.
Bake the tartlets in a preheated oven at 200 °C (180 °C fan, gas: level 3) on the second rack from below for about 12 minutes. Remove, discard beans and paper.
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12.
Fill the tartlets with the sautéed onions and bake for another ~12 minutes. Release from tins, garnish with thyme and serve warm.
