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🍽️ Crispy Onion Tartlets

271 kcal · 30 min · 4 servings

Ingredients

• 5 sprigs thyme
• 140 g yogurt butter
• 250 g flour
• salt
• 600 g red onion
• 1 tbsp olive oil
• 75 ml port wine
• pepper
• 2 tbsp honey
• dried beans (for blind baking)

Instructions

1. 1. Wash the thyme under running water.
2. 2. Shake the leaves dry.
3. 3. Pluck the thyme leaves off the stems.
4. 4. Set aside a few leaves for decoration.
5. 5. Finely chop the remaining thyme.
6. 6. Take the yogurt butter and cut it into small pieces.
7. 7. Place the butter pieces, flour, chopped thyme, and a pinch of salt in a bowl.
8. 8. Process the ingredients with the mixer's dough hooks until crumbly.
9. 9. Add 5 to 6 tablespoons of cold water.
10. 10. Knead the dough quickly into a smooth mass.
11. 11. Press the dough into a flat shape.
12. 12. Wrap the dough in plastic wrap.
13. 13. Place the dough in the refrigerator for 1 hour.
14. 14. Meanwhile, cut out 16 circles from baking paper.
15. 15. Each paper circle should have a diameter of 6 cm.
16. 16. Peel the onions.
17. 17. Slice the onions into very fine strips.
18. 18. Heat the oil in a heavy pot.
19. 19. Add the onion strips to the hot oil.
20. 20. Sauté the onions over medium heat, stirring occasionally.
21. 21. Let the onions turn light brown for about 15 minutes.
22. 22. Deglaze the onions with port wine.
23. 23. Season the mixture with salt, pepper, and honey.
24. 24. Simmer the onions for another 5 minutes over low heat.
25. 25. Dust your work surface with flour.
26. 26. Roll out the dough on the floured surface to about 4 mm thickness.
27. 27. Cut out 16 circles with a diameter of 8 cm from the dough.
28. 28. Place the dough circles on a baking sheet dusted with flour.
29. 29. Quickly knead the remaining dough scraps back together.
30. 30. Roll out the new dough again.
31. 31. Ensure you have a total of 16 dough circles.
32. 32. Line the tartlet molds (6 cm diameter) with the dough circles.
33. 33. Press the dough firmly into the molds.
34. 34. Prick the dough base several times with a fork.
35. 35. Press the overhanging edges outward.
36. 36. Trim the excess edges.
37. 37. Place the prepared paper circles onto the dough bases.
38. 38. Fill the molds to the brim with dried beans.
39. 39. Preheat the oven to 200 °C (convection 180 °C, gas mark 3).
40. 40. Place the tartlets on the 2nd rack from the bottom.
41. 41. Bake the tartlets for about 12 minutes.
42. 42. Remove the tartlets from the oven.
43. 43. Remove the beans and the paper circles.
44. 44. Fill the tartlets with the sautéed onions.
45. 45. Bake the filled tartlets for another 12 minutes.
46. 46. Carefully release the tartlets from the molds.
47. 47. Garnish the tartlets with the reserved thyme leaves.
48. 48. Serve the tartlets warm.

Nutrition per serving

• kcal: 271
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 30 g