Onion Tartlets
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Preheat the oven to 375°.
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Ingredients: |
Method: |
24 two-inch unbaked tart shells
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These can be your own pastry shells, in muffin pans; or purchased frozen shells. If using purchased shells, bake the thawed and filled shells in their foil cups, on a baking sheet
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1 Tbsp butter
2 cups white onion, julienned
pinch of nutmeg
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In a heavy pot, melt the butter until foamy. Stir in cut onions and nutmeg. Cook until onions are softened but not browned, about 7 minutes. Set aside to cool to room temperature.
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1 1/4 cups (1/4 lb) grated, smoked gruyere cheese
1/4 cup cooked ham, minced
1 egg, fork beaten
2 tsp fresh tarragon, chopped
white pepper, to taste
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Add the remaining ingredients to the cooled onions. Mix thoroughly.
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fresh tarragon for garnish
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Fill the tart shells to their tops with onion/cheese mixture. Garnish each tart with a pinch of chopped tarragon.
Bake for 25 minutes at 375° until golden.
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Makes 24 tarts
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from an unidentified magazine clipping
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