Saturday, August 29, 2009

Onion Tartlets

While the DH and I were in Portland, we picked up the Farm Chicks In the Kitchen for Annzy. She really wanted the book, and we found a better than average deal on it at the wonderful Powell's Books.

While I was in possession of the book, I read it cover-to-cover and enjoyed all the anecdotes and pictures, but I try any of the recipes. I waited until Annzy showed up in person, and then let her try the Onion Tartlet recipe while she was visiting. We all loved the recipe, so I had to try it out myself after she was gone.

I've made them now, and the recipe is super easy and the results every-so-tasty. The DH suggested adding bacon bits-the fairy dust of the food world-so we did and it was a pleasant addition.

Also, let me just tell you that you really should pick up this book if you are even remotely interested in this or any of the other Farm Chick's recipes. They are fabulous and looked fairly easy to make. It's a recipe book that I know I would use many of the recipes in, so it's well worth the cost.

The Farm Chicks' Onion Tartlets

3/4 cup butter, softened
3oz cream cheese ~room temperature
1 cup flour
4 cups thin sliced onions (about 3 large onions)
2 tsp sugar
1/2 tsp salt
1/3 cup heavy cream
1 egg

Heat oven to 350'

Cook the onions: Heat a large skillet over medium high heat. Add 1/4 cup butter, stirring till melted; then add the onions, stir in the sugar and salt, and saute over medium-low heat until golden brown and caramelized, ~20 minutes.

Make the crust: Combine 1/2 cup butter and the cream cheese in a medium-sized bowl and mix with a wooden spoon until smooth. Add the flour and mix until well combined. Scoop the mixture into 24 heaping teaspoonfuls and roll each into a ball. Press each ball into the bottom and up the sides of an ungreased mini-tart (muffin) pan. Divide the onion mixture evenly between the 24 tartlet shells.

Bake the tartlets: Combine the cream and egg in a glass measuring cup and whisk until smooth. Pour into the tartlets, dividing evenly. Bake until the filling and crust are golden brown, ~22 to 24 minutes. Transfer the tartlets from the baking pan to a serving plate and serve warm.

~enjoy because the real secret ingredient is love!


annzy said...

~the secret ingredient really is love, i think these are so unexpectedly lovely there just aren't words for it. Also you should post this on the recipe site.

Dan said...

These look great! I'll be trying these.

boisegrammy said...

These look and sound delicious. I never use sugar to caramelize my onions and they turn out great. I think we should make these when you and Ann are here in a couple of weeks.