Sweet Onion Tartlets

Sweet Onion Tartlets

adapted from Sandra Lee

4 tablespoons butter

1-2 Vidalia sweet onions, diced, about 3 cups
1 pie dough
3 large eggs
1 1/3 cups half-and-half
1 (1.3-ounce) envelope dry onion soup mix (such as Lipton)

1 tsp each, pepper, parsely, garlic powder

3 TBL sliced green onions
1/2 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees F.

-Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown. Set aside to cool.

-Roll out pie dough. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 36 in total. Fit dough rounds into cups of mini muffin pan. (TIP: Prep ahead, freeze tartlet doughs in pans to mold, then unmold and place in freezer safe bag, when ready to use place back into pans and bake). Pre bake: Place in the oven and bake for 10 to 12 minutes. Remove and set aside, to fill.

-In a blender, blend together eggs, half-and-half, golden onion soup mix, pepper, garlice powder, parsely and green onions. Set aside.

-Divide onions among tartlet shells, about 1/2 teaspoon each. Add egg mixture until tartlet is almost full, then sprinkle on cheese. Bake for 20 minutes.

 1 pie crust gave me 46 mini tarts.

I have been making these for a few years now, and we just love them! I usally do them for appetizers before the Holiday meal. I use Dorie Greenspan's pie crust recipe for this:

Good for everything pie dough
-Dorie Greenspan

1 1/2 cups all-purpose flour

2 T sugar

3/4 tsp salt

1 1/4 sticks (10 T)very cold (frozen is fine)unsalted butter, cut into tablespoon-size pieces

2 1/2 T very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water

Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening care cut into the flour. Don’t overdo the mixing — what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 3 tablespoons of the water — add a little water and pulse once, add some more water, pulse again and keep going that way. then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.

Shape the dough into a disk and wrap in plastic. Refrigerate the dough for at least 1 hour before rolling. (If your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)

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