Part 5- Last recipe in my shortcrust saga with these brilliant mini onion tarts. I had some oregano short crust dough, but make them with any short crust dough you like. Super easy, super delicious and perfect for entertaining. Watch out for the baking as they can burn easily- instructions below.
Part 5- Saga with these Brilliant Mini Onion Tarts
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Part 5- Last recipe in my shortcrust saga with these brilliant mini onion tarts. I had some oregano short crust dough, but make them with any short crust dough you like. Super easy, super delicious and perfect for entertaining. Watch out for the baking as they can burn easily- instructions below.
Ingredients
- 100 g short crust pastry dough, (make your own, recipe on previous post, or buy a pure butter ready made one)
- 100 g comté cheese, sliced or crumbled (i used a leftover hard truffle cheese)
- 2-3 small onions, very thinly sliced
- 1 tbsp of butter, softened
- Honey, to drizzle
- Dried oregano or thyme
- 1 egg for egg wash, (i used leftover cream)
- Salt flakes
- 1 lime, to zest (optional)
- A small piece if Parmesan, to grate for garnish (optional)
Method
- 1)
Start by preheating your oven to 170C and placing the baking rack in the top prt of the oven.
- 2)
Line a couple of baking trays with non-stick baking paper
- 3)
Roll you dough while still cold between 2 sheets of baking paper.
- 4)
Thickness should be around 3-4mm.
- 5)
Using a mug or a cookie cutter, cut circles of about 9cm.
- 6)
Keep them aside.
- 7)
On the lined baking trays, drizzle some some honey, top with a small piece of butter, a small mound of cheese and lastly a slice or 2 of onions.
- 8)
Sprinkle with some dried oregano or thyme then cover with the discs of dough.
- 9)
Brush with the whisked egg, i used leftover cream. Sprinkle with salt flakes and more dried herbs.
- 10)
Bake in the preheated oven for 15-20 until the dough is golden all over.
- 11)
Be careful as they can easily burn from the honey.
- 12)
Wait for them to cool a bit before turning them over and sprinkling some lemon zest and finely grated Parmesan on top.
Notes
Serve warm or at room temperature with a green salad or as a snack topped with baby rocket.
This recipe is inspired by @incucinafacendo