Creamy Onion Tartlets

Labels: { , }


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com




http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com


Crispy savoury tart made with buttery spelt pate brisee, caramelized red onions, and a rich, creamy and velvety smooth béchamel sauce. They're delicious to snack on and also lovely as a first course at a dinner party.

Creamy Onion Tartlets

adapted from Leite's Culinaria
Pate BriseeFilling
  • 200 g Wholegrain spelt flour
  • 120 g Butter, cut into small pieces and slightly softened
  • 3 g Fine salt
  • 1 Egg
  • 1 tbsp Cold milk
  • 2 Red onions, very thinly sliced
  • 60 g Unsalted butter
  • Kosher salt and freshly ground pepper
  • 30 g All-purpose flour
  • 180 ml Whole milk, warmed
  • 80 ml Heavy cream, warmed
  • 2 Large eggs, at room temperature, lightly beaten
  • Freshly grated nutmeg
  1. Heap the flour on a counter and make aw well. Put in butter, salt and egg. Using your fingertips, mix these ingredients together. Little by little, draw in the flour, working the dough delicately until it has a grainy texture.
  2. Add in milk and incorporate gently with your fingertips until the dough begins to hold together. Using the palm of your hand, work the dough by pushing it away from you 4-5 times until smooth. Roll it into a ball, wrap in plastic wrap, and chill for an hour or until firm.
  3. On a lightly floured surface with a lightly floured rolling pin, roll out the dough to a 3-mm thickness. Cut out three 16-cm and three 9-cm circles. Use them to line three 10-cm and three 6-cm tart pans. Prick the pastry shell bases and line with foil, then fill with dried beans or pie weights. Chill for 30 minutes.
  4. Preheat the oven to 190C/375F. Bake the crusts blind for about 15 minutes. Lower the oven setting to 170C/340F. Remove the beans foil and return the pastry to te oven for 5 minutes. Leave in the pans and set aside while you prepare the filling.
  5. In a large skillet, combine the onions, half of the butter, and a generous pinch of salt. Cover and cook, stirring occasionally, over medium-low heat until very tender and lovely golden brown, about 30 minutes.


  6. In a large saucepan, melt the remaining butter over medium-low heat. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Whisk in the milk and cream in a slow, steady stream. Still whisking, bring to a boil and cook for 2 minutes. Remove from the heat and let cool slightly, whisking occasionally.

  7. Pour a little of the cream mixture into the eggs, whisking until completely combined. Slowly whisk this mixture back into the cream mixture in the saucepan, a little at a time, until well incorporated and smooth. Stir in the caramelized onions, then season to taste with salt, pepper, and nutmeg. Spoon the mixture onto the pastry shells, spreading it evenly.


  8. Bake the tarts at 165C/330F until golden brown and a knife inserted in the center comes out clean, about 20 minutes. Cool the tarts slightly on wire rack, then unmold. Serve warm.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

94 comments:

Torviewtoronto 22/6/12 06:33

delicious meal looks wonderful

[Reply]
Terra 22/6/12 06:40

My Mother-in-law and I talk about our love for onions all the time. I think we both would adore this recipe! Beautiful, Hugs, Terra

[Reply]
Radhika 22/6/12 07:06

That would be a very filling meal in itself.

[Reply]
Amelia 22/6/12 07:06

Hi Angie, your tartlets look delicious. I like your presentation, very elegant.

Have a nice week ahead.

[Reply]
TasteHongKong 22/6/12 07:31

How lovely would it be to have one for my afternoon break today, indulging in that creamy bites plus the peppery, nutmeg flavors ... hmm...

[Reply]
OohLookBel 22/6/12 07:41

These would be great for a Sunday lunch, as well. The spelt flour crust and quiche-y filling sound like a lovely combination. PS: Love your little tart tins!

[Reply]
wok with ray 22/6/12 07:48

This is perfect for a lazy, weekend afternoon snack. Have a great weekend, Angie! :)

[Reply]
Rosa's Yummy Yums 22/6/12 08:06

Those look and sound delicious! Lovely flaky pastry and creamy filling.

Cheers,

Rosa

[Reply]
Gerry @Foodness Gracious 22/6/12 08:12

Another winner Angie!! Looks wonderful..

[Reply]
Ez Cookbook 22/6/12 08:27

awesome tart and looks splendid

[Reply]
anne 22/6/12 08:50

These tartlets look wonderfully delicious ! The salad looks very refreshing and really goes well with the creamy tarts !

[Reply]
tania@mykitchenstories 22/6/12 12:27

Angie, this is fantastic .... now I am interested in spelt flour. I love your tarts and those coloured tart tins are so lovely

[Reply]
Belinda @zomppa 22/6/12 12:35

Oooooooo my kind of breakfast!! Brunch. Lunch. Anytime!

[Reply]
My Little Home and Garden 22/6/12 13:09

Those look delicious. I'll have to get out my little unused tartlette pans...

[Reply]
Shobha 22/6/12 13:11

What a healthy meal.. the tarts look so tempting..

[Reply]
Guru Uru 22/6/12 13:34

These tartlets are utterly exquisite my friend :D
Well done no doubt!

Cheers
Choc Chip Uru

[Reply]
Happy Cook / Finla 22/6/12 13:47

I love onion tarts but never done with cream; looks creamy delicious.

[Reply]
Suzi 22/6/12 13:50

These tartlets are adorable and I love the red onion filling. Great photo.

[Reply]
Ellen B Cookery 22/6/12 14:39

Absolutely divine! I really like the combination of flavours. Great presentation!

[Reply]
Nupur 22/6/12 15:16

I love the tartlets Angie.. amazing work you have done with these little pieces..

[Reply]
Mary 22/6/12 15:28

What a wonderful tart. I have yet to use spelt flour. I think you've given me a reason to try. I hope you have a great day. Blessings...Mary

[Reply]
Lyndsey 22/6/12 15:47

These do looks scrumptious! I like little individual tartlets. I would also like to use onions more often, this is a lovely way to showcase them.

[Reply]
Rosemary 22/6/12 15:50

I'm with Mary -- this is a wonderful excuse to use a new (to me) ingredient with one of my faves. Wonderful creation, Angie!

[Reply]
Viviane Bauquet Farre 22/6/12 15:51

Angie, these are marvelous. You've really achieved a bistro-style appearance with theses wondrous little tarts. Impressive as usual!

[Reply]
Rosemary 22/6/12 15:52

P.S. Love this quote -- garlic is like bacon to me: makes (almost)everything better

[Reply]
Elisabeth 22/6/12 15:59

Angie, your favorite SPELT flour has become a 'staple' in your household...ha, ha, so you'd better spell it right each time! Typo errors are so easily made and sound like a whole other word. I had to go back and make corrections on my recent post after I posted it because I found at least 3 errors...one was where I left out then 'n' from the 'lawn guys' and wrote 'law guys'...so it was an entire different description!

I could gobble up those cute little tarts right now with the colorful delicious refreshing salad. Love the pretty little tart tins!

[Reply]
Carol @ Always Thyme to Cook 22/6/12 16:07

Your onion tarts look fantastic. Perfect alongside a delicious salad!

[Reply]
Eva 22/6/12 16:20

What a gorgeous lunch this would make, Angie. And I will have a chance to try spelt flour this weekend, I'm going to bake Lavender Scones! I'm very excited to try it out. I read that it absorbs liquid much easier than regular flour, so before I experiment, I'll refer to your lovely recipes for guidance. I'm bookmarking this delicious tart. Have a lovely weekend.
Eva

[Reply]
sophiesfoodiefiles 22/6/12 16:42

Exciting liitle wholemeal spelt onion tartlets! I love a goosd sides salad with this!
Yum Yum yum! Stunning creations, Angie! :)

[Reply]
Baker Street 22/6/12 17:08

All I can think of is that this would make for an excellent meal! :)

[Reply]
Lynda 22/6/12 17:16

Your tarts are beautiful, and I love that there are caramelized onions in them!

[Reply]
Gina 22/6/12 18:16

Hi Angie, I've missed coming over here and checking out all the appetizing goodness. The tart with that light refreshing salad on the side sounds perfect for summer. When we get an actual summer here, last week it was 100, today it's 70. Hope you have a great weekend.
-Gina-

[Reply]
thecompletecookbook 22/6/12 18:38

Anige, these sound incredible!
:-) Mandy

[Reply]
Amanda 22/6/12 18:47

your yellow tart pans are so cute :D

[Reply]
sweetcarolinescooking.com 22/6/12 19:43

Love these Angie--just gorgeous! And I'm sure delicious, too. ;)

[Reply]
Jenn Kendall 22/6/12 21:35

these are gorgeous tarts, and i adore the yellow tart pans!

[Reply]
Ridwan@Asian spice mix 22/6/12 21:37

beautiful and yummy looking tartlet,perpect pair with salad :)

[Reply]
Cucina49 22/6/12 22:15

Sigh...these are magnificent! Bechamel and I don't always get along, though, so I'm not sure mine would be half as good as yours.

[Reply]
chewingthefat 22/6/12 22:21

Thanks for stopping by my blog! These tartlets look like something Julia Child would have loved to have for a summer lunch, with a crispy salad and some good white wine!

[Reply]
Amy 22/6/12 22:41

I love your onion tarts! I can imagine how delicious these are with the caramelized red onions in them. Can't wait to make some for my family.

[Reply]
katherine Martinelli 22/6/12 23:41

Oh wow - this definitely looks like it would be love at first bite!!

[Reply]
Cooking Rookie 22/6/12 23:47

This recipe is just perfect! I already have onions ready, and for me it's the most tedious part - so the rest of the recipe should be a breeze! I actually bake my onions, I cut a whole bunch of yellow onions, add a little bit of water, cover them and bake them at 350F for about an hour and a half. This way they caramelize, but I don't need to add butter or oil and I don't need to stir :-) So last week I made those and froze them for an onion tart or onion soup to come. And now all I need to do is follow the rest of your recipe :-). Thank you for sharing!

[Reply]
ping 23/6/12 04:43

So beautifully made! Love the pics too! I can do this with my onion jam. Thanks for the idea, Angie!

[Reply]
Munatycooking 23/6/12 05:35

Onion Tartlets! I can go anywhere to have them. Creamy, sweet, and absolutely divine.
Your pictures are great and I'll for sure try making your recipe.

[Reply]
Carolyn 23/6/12 11:59

Those look wonderful, Angie. Love the cream center.

[Reply]
Cheah 23/6/12 12:27

As usual, I'm salivating looking at your pics!

[Reply]
Kathy 23/6/12 14:15

Oh Angie, These look so wonderfully delicious!! Such a perfect looking lunch! I would love to give them a try.

[Reply]
Alida 23/6/12 14:21

Lovely tarts! And your photography is excellent! Well done!

[Reply]
Priya 23/6/12 14:31

Such a fabulous and super tempting onion tartlets.

[Reply]
Laurie Dominguez 23/6/12 14:43

Gorgeous - sounds amazing. I can't get enough of onions. Thanks for sharing.

[Reply]
Candy 23/6/12 16:03

Beautiful tartlets! Caramelized onions are one of my very favorite things and I especially love them in an application such as this. Gorgeous photos too!

[Reply]
Vimitha Anand 23/6/12 16:14

Lovely and creamy looking tart-lets...

[Reply]
Lizzy 23/6/12 19:45

Mmmmm....I'd love a couple of your miniest tarts with a green salad...what a spectacular meal! Beautiful and yummy~

[Reply]
Baking Addict 23/6/12 20:42

These sound delicious and look amazing!!

[Reply]
mjskit 24/6/12 00:21

What a delicious tart! Love anything that focuses on onions. :) And that pate brisee...looks so crunchy and tasty!

[Reply]
vianney 24/6/12 00:29

I would love these any time of the day, tempting!!

[Reply]
My Little Space 24/6/12 03:06

Angie, what a wonderful pairing between the salad & savory tart. My kids & I always love something like this to be served on my dining table but not hubby. hehe... He is just too old fashion...probably will only have Chinese food for the rest of his life! Phew...haha...
Happy weekend, dear.
Kristy

[Reply]
Lenia 24/6/12 10:39

A wonderful recipe and amazing pictures!Kisses,dear Angie!

[Reply]
Jeannie 24/6/12 12:23

Lovely to look at and just as lovely to savor one I bet, great photos!

[Reply]
Soni 24/6/12 14:26

I just love your healthy twist on some great recipes and they sound so so good!!Have to try out for sure :)Love these tartlets, so delicious, flavorful and super cute!

[Reply]
Jasline (Food Is My Life) 24/6/12 15:12

Hi Angie, your tartlets are so pretty and delicious-looking! I hope to try making them one day!

[Reply]
Faith 24/6/12 15:41

These look so good! I love onion and I know I will definitely be making them soon. ;)

[Reply]
Beth 24/6/12 18:06

Served beside that lovely salad, they look gorgeous!

[Reply]
Crunchy Creamy Sweet 24/6/12 18:16

These look so scrumptious, Angie! Love your pics! Congrats on Top9!!

[Reply]
Swathi Iyer 24/6/12 19:36

Delicious, I love anything with onion. Congrats on Foodbuzz 9

[Reply]
Words Of Deliciousness 24/6/12 20:23

Oh Yum, these tartlets look lovely.

[Reply]
Hester @ Alchemy in the Kitchen 24/6/12 21:00

Angie, congrats on the Top 9! These sound absolutely divine. Bookmarking for my next picnic!

[Reply]
Katerina 24/6/12 21:12

Caramelized onions and bechamel sauce, i couldn't ask for more! They look divine!

[Reply]
Foodie Stuntman 24/6/12 22:47

Finger food! Looks delicious!

[Reply]
Veronica's Kitchen 25/6/12 01:33

This is the best onion tart I've seen and I wish I can have a bit right now! Also love the strawberry salad, lovely combination, Angie!

[Reply]
Fresh Local and Best 25/6/12 03:43

This onion tart looks so delicious. The spelt flour must have added a wonderful rustic texture.

[Reply]
Anh 25/6/12 04:44

I always adore the flavours of onion in dishes like this! A cross over of quiche and tart? ;)

[Reply]
Pam 25/6/12 05:00

I love onions - these tartlets look and sound amazing!

[Reply]
lena 25/6/12 16:07

how elegant they look!! bechamel sauce sounds delicious!!

[Reply]
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. 25/6/12 16:50

Your onion tartlets look delicious but so does your side salad! Everything you create is always so vibrant and full of life Angie... Beautiful.

[Reply]
Geni 25/6/12 23:51

Onion tarts sound amazing! Yours look so gorgeous and I love that salad you paired with it. I would be very happy to have this for lunch.

[Reply]
tigerfish 25/6/12 23:52

I don't usually call a savory tart - a sweet tart but I am thinking the caramelized onions are so sweet that it makes this a tasty tart with balanced flavors.

[Reply]
David Leite 26/6/12 01:07

I LOVE your adaptation of our tart. And thank you kindly for truly making it your own and not merely tweak an ingredient or two. The tarts look utterly delicious. I bookmarked in to my "To Make" folder.

[Reply]
Reeni 26/6/12 04:02

Gorgeous tartlets! You turned the humble onion into something extraordinary!

[Reply]
Angie's Recipes 26/6/12 20:25

@David Leite
Thank you so much for your visit! Love your recipes!

[Reply]
SavoringTime in the Kitchen 27/6/12 16:05

They look delicious, Angie! An onion tart and a salad would be a perfect dinner for me.

[Reply]
hannah 28/6/12 12:45

How would baking times differ if making one large tart?

[Reply]
Amy (Savory Moments) 29/6/12 12:51

We absolutely love onions, so these have me drooling a little. They look delicious!

[Reply]
Angie's Recipes 30/6/12 15:50

@hannahBlind bake the tart 5-10 minutes longer and bake the large one (10-inch) for about 45-60 minutes.

[Reply]
Karen (Back Road Journal) 30/6/12 19:47

Love your creamy little onion tarts... worthy of serving to guests.

[Reply]
Jessica | Cajunlicious 8/7/12 22:57

Looks wonderful Angie, another great one to try!

[Reply]
Shut Up & Cook 9/7/12 06:17

How have I not discovered your blog until now? This is a gold mine!

[Reply]
Bake-A-Holic 12/7/12 00:27

I;ve always been afraid of onion tarts, but yours looks divine! I'll have to get over my fear.

[Reply]
petite nyonya 17/7/12 15:39

I love your pictures and the tart looks really nice!

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Buzzzzzzzzzzzzzz

Friends

Google+ Followers

Join Us

angiesrecipes
Bookmark and Share

Link Me

Angie's Recipes - Taste of Home
skip to top

skip to top
Blogging tips