Tuesday, 16 June 2015

Mini-tartlets with onion and khlii

Those mini-tartlets with naturally caramelized onions and bits of Khlii (which you can replace with smoky bacon) are really irresistible, especially if you serve them along with pickles. 

I use this magical lactose-free and fuss-free dough as a base to make them but you can use a savoury shortcrust dough.


This recipe is freezer-friendly at any stage: either when you make the dough or shape it in its moulds, or fill it or even bake it all.




Ingredients
Makes 50 + mini tartlets
Prep: 20 min - Baking: 30 min (filled)

The lactose-free quiche base
  • 300g flour (more or less)
  • 90 ml of boiling water
  • 10 ml of vinegar
  • 100 ml of oil (50%-50% olive oil/veg oil for me)
  • 1/2 tsp of salt
  • 5 g of baking powder
  • Black pepper, tarragon or oregano or thyme (optional)
For the onion filling
  • 2 medium-size yellow/white onion, finely sliced
  • 1 tbsp of olive oil
  • 1 tsp of butter
  • Salt and black pepper to taste 
  • About 3 bits of sun-dried tomatoes in oil,  chopped (or cherry tomatoes)
Extras
  • 100 g of khlii strips, chopped (discard the fat/suet around them)
  • 100 g of grated cheese (Gruyere, Edam, Provolone...)
  • A few parsley leaves


Preparation

Start preparing the filling that needs cooking to allow time for it to cool.

Onion filling

Let the onions sweat in olive oil for a minute. Season with salt and pepper.

Add 1/2 cup of water and cover. Onions need to become tender and water must evaporate. This step should take about 20 minutes.

Add the butter and herbs and stir. The onions should start turning from creamy to nicely golden.

Set aside to cool. Fold in sun-dried tomatoes and bits of khlii.


The dough

Mix all ingredients together except flour and baking powder which you need to add just afterward.
Combine to a dough.

Roll over a floured surface as thin as you can (about 1 mm). Do not over-flour the surface so the dough keeps a good texture after it's baked.

Cut shapes that will fit into your moulds, press the bottom to expel air and the edges firmly.

Prick as much as you can.

You can either freeze this at this stage or fill it and freeze it or bake it black and freeze it.

I freeze the dough in the moulds for 15 minutes, by the time the oven is well preheated.



Assembly and baking

Preheat the oven at 180 degrees C. Place all the mini-moulds in a baking sheet. Blank bake the dough for about 12 - 15 min.

Place the onions mixed with sun-dried tomatoes and khlii bits on top. Sprinkle some grated cheese.

Bake for about 5-7 minutes.Serve at room temperature.

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