I've mentioned before my (relatively) recent passion for caramelized onions, or more elegantly, confit d’oignon. For a while, I’ve dreamed of incorporating them into mini tarts alongside another of my favorites: goat cheese. Somehow, only yesterday did these tartelettes find their place in my schedule – a classic combination from French cuisine, perfect as an appetizer, a snack, or a light lunch paired with a mixed greens salad.
INGREDIENTS
For the dough:
225g flour
100g butter (I used salted butter with Guérande salt)
A pinch of salt (if using unsalted butter)
1 egg yolk
Half a glass of ice-cold water
1-2 teaspoons mustard
For the filling and serving:
4 medium red onions
A knob of butter
Balsamic vinegar or balsamic glaze
1 teaspoon of sugar or maple syrup
1 log of goat cheese
Fresh thyme leaves
PREPARATION:
Start by mixing the ingredients for the dough to create a pâte brisée. The key is not to knead it too much if you want a tender dough – just enough to bring the ingredients together. Shape the dough into a disc, wrap it in cling film, and chill it for at least 30 minutes. I made mine in the evening and left it in the fridge overnight.
When you're ready to use it, let the dough sit at room temperature for a bit, then roll it out and cut out circles to fit into greased mini tart pans. Prick the dough lightly with a toothpick to prevent it from shrinking during baking, and pop the pans in the oven for 5-7 minutes.
Next, slice the onions into long strips and sauté them in a heated pan with a knob or two of melted butter. Caramelize them by gradually adding 1-2 teaspoons of sugar and a dash of balsamic vinegar or balsamic glaze, lowering the heat as needed. Rushing the caramelization at high heat will burn the onions, so keep an eye on them.
Fill each pre-baked mini tart shell with a spoonful or two of the caramelized onion mixture. In the center of each tart, place a slice of goat cheese log. Top with sprigs of fresh thyme, and return the tarts to the oven just long enough for the goat cheese to melt.
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