Onion Tartlets à la Monica
Description
Inspired by the beloved “Friends” series, these delightful Onion Tartlets à la Monica are a perfect appetizer, famously served when Monica invited a restaurant owner to sample her culinary prowess. The combination of sweet caramelized onions nestled in a buttery pastry shell makes for an irresistible bite that’s sure to impress your guests, whether it’s for brunch or a cozy evening gathering.
Recipe Details
| Category | Grains |
|---|---|
| Total Time | 55 minutes |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings | 6 |
| Yield | 18 tartlets |
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 1 1/3 cups |
| Salt | 1/2 teaspoon |
| Unsalted butter | 8 tablespoons |
| Cold water | 3 – 4 tablespoons |
| Olive oil | 2 tablespoons |
| Onions | 4 medium |
| Sugar | 1 teaspoon |
| Eggs | 2 large |
| Milk | 3/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 359.6 |
| Total Fat | 23 g |
| Saturated Fat | 11.6 g |
| Cholesterol | 115.5 mg |
| Sodium | 237.1 mg |
| Carbohydrates | 32.3 g |
| Fiber | 1.8 g |
| Sugars | 5.5 g |
| Protein | 6.8 g |
Instructions
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Begin by placing the flour and salt into the work bowl of a food processor, blending them to combine seamlessly.
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Add the cold unsalted butter, pulsing the mixture until it resembles coarse crumbs, creating a foundation for your tartlet shells.
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Gradually incorporate the cold water, one tablespoon at a time, pulsing just until the dough forms together; avoid overworking the dough for a tender crust.
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Turn the dough out onto a lightly floured surface and roll it out to a thickness of approximately 1/8 inch, ensuring an even texture throughout.
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Using a 3 1/2-inch round cookie cutter or a juice glass, punch out about 18 circles from the rolled dough.
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Grease two regular 12-cup muffin tins with butter or non-stick spray, preparing them to cradle your tartlet shells.
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Press each dough circle gently into each muffin cup, pushing the dough partially up the sides to form a cozy cradle for the filling; note that some muffin cups will remain empty.
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Chill the pastry-lined muffin tins in the refrigerator while you prepare the filling, allowing the dough to firm up for better structure during baking.
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In a large nonstick skillet, heat the olive oil over medium heat, then add the onions, stirring occasionally. Cook until the onions are soft and translucent, about 10 minutes, ensuring that the aroma fills your kitchen.
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Once softened, stir in the sugar and continue cooking until the onions begin to caramelize, stirring frequently and watching closely to avoid burning.
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Season the caramelized onions with salt and pepper to taste, then set them aside to cool slightly.
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Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius), creating the ideal environment for baking your tartlets.
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Divide the caramelized onion mixture evenly among the chilled pastry shells, ensuring each one is generously filled.
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In a measuring cup, beat the eggs until combined, then whisk in the milk until the mixture is smooth.
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Carefully pour about one tablespoon of the egg mixture into each filled pastry shell, avoiding overflow while ensuring each tartlet is well-combined.
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Bake in the preheated oven for approximately 20 minutes, or until the edges of the pastry are golden brown and the filling is set.
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Once baked, unmold the tartlets by running a sharp knife around the edge of each cup and gently turning them onto a kitchen towel, allowing any excess oil to drain.
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Serve the warm tartlets alongside a glass of champagne or a fancy cocktail, perfect for impressing your guests; remember, this dish is best enjoyed away from beer!
These Onion Tartlets à la Monica will surely elevate any gathering, offering a touch of culinary elegance that’s both approachable and delicious. Enjoy!
