Ingredients:
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:
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.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.