Leek and Onion Tartlets

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

50 min
Difficulty

Pause

30 min
Ready in

1 h 40
Price

Recipe
Comments (0)

The tartlets make great party food. You can make the dough and filling the day before, blind bake the shells in the morning, and assemble and bake the tartlets just before serving. And they travel well, stacked in an 8"x8" baking pan.

Recipe's Ingredients

1 crust
2 tablespoons butter
8 medium leeks
2 egg yolks

salt and pepper
2 medium onions
30 g parmigiano-reggiano cheese grated
130 ml cream

Recipe preparation steps
1

Prep the leeks: Cut off and discard the root end and green parts of the leaves. Halve the remaining section and rinse under cold water to clean. Slice thinly across the grain.
2

Prep the onions: Quarter and peel the onions and slice thinly. You should now have about 1.5 lb total of prepped leeks and onions.
3

Melt the butter in a saucepan over medium heat. Add the leeks and onions and cook half an hour or until lightly browned and soft.
4

Turn off the heat and stir in the cream. Cool to room temperature and add the egg yolks. Season to taste with salt and pepper.
5

To assemble and bake:
6

Preheat the oven to 375°F. Roll the dough out to between 1/16" and 1/8" thick and line a 9" tart pan or six 4" flan rings. Refrigerate the shells at least 30 minutes (or the sides will collapse). Prick the dough, weight the shells with pie weights or beans, and blind bake 20 minutes.
7

Reduce heat to 350°F. If using flan rings, remove the rings. Fill each tart to the rim with the leek and onion filling and top with a sprinkle of Parmigiano. Bake 30 minutes and serve hot or at room temperature.
Ready !