First make up the pastry. Sift the flour into a large bowl, then
add the butter. Take a knife and begin to cut it into the flour
until it looks fairly evenly blended, then add the Parmesan,
mustard and a pinch of cayenne pepper, plus about 1½
tablespoons cold water to make a smooth dough, before
discarding the knife and bringing it together with your fingertips.
Then place the dough in a plastic food bag and put it into the
fridge to rest for 30 minutes. In the meantime, pre-heat the oven
to gas mark 4, 350°F (180°C). After that, roll it out as thinly as
possible, use the cutter to stamp out 24 rounds and line the tins
with them. (The pastry will stand proud of the rim of the cups to
allow for shrinkage.) Then prick the bases and brush with the
beaten egg.
Now bake on the middle and top shelves of the oven (swapping
them over halfway through to ensure even browning) for about
10 minutes, or until the pastry is just cooked through, then cool
them on a wire rack. Meanwhile, for the filling, melt the butter in
a large frying pan and cook the onions very gently, uncovered
and stirring often, for about 30 minutes, or until they have
turned a lovely golden brown caramel colour. Then leave to cool
and set aside until needed. Now whisk the egg with the cream
and mustard in a jug and add some seasoning. Next, spoon a
little of the onion mixture into each pastry case, spread it out
evenly and pour the egg mixture over. Cut each cheese log into
12 thin slices (wiping the knife between slices to cut more
cleanly; the cheese is quite soft, so you may have to reshape a
few slices into rounds). Place a slice on the top of each tartlet,
then top with a sprig of thyme and a sprinkling of cayenne
pepper.
Bake for 20 minutes, or until puffy and golden, swapping the tins
again halfway through cooking.
Serving
Suggestions
1 tartlet
Originally Submitted
6/7/2012
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