Onion and leek tartlets recipe

Onion and Leek Tartlets recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for onion and leek tartlets is a delightful combination of savory flavors and flaky pastry. The caramelized onions and tender leeks create a rich and aromatic filling, which is then baked to perfection in individual tartlet shells. These bite-sized treats are perfect for parties or as an appetizer before a main meal. Serve them warm or at room temperature for a delicious and elegant addition to any occasion.

Keywords: onion and leek tartlets, recipe, savory flavors, flaky pastry, caramelized onions

Onion and leek tartlets recipe details

Onion and leek tartlets recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

	For the dough:
175 g	plain flour
85 g	butter, plus extra to grease the tin
1	egg yolk
3 tbsp	ice cold water
	salt
	For the Filling:
25 g	unsalted butter
1	onion, thinly sliced
450 g	leek, thinly sliced
2 tsp	thyme, freshly chopped
55 g	Gruyere cheese, grated
3	eggs
300 ml	double cream
	salt and pepper

Instructions

Sift the flour into a bowl and add a pinch of salt. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. In a separate bowl beat the egg yolk with the water, sprinkle it over the flour mixture and combine it with your fingertips. Knead the dough into a ball, cover and chill for 30 minutes.

Roll out the pastry on a lightly floured surface and cut out 6 rounds with a 13 cm cutter. Gently press the dough into lightly greased tartlet tins, prick the bases and leave to chill for 30 minutes.

Line the tartlet tins with ovenproof foil and fill them with dry pulse, transfer onto a baking tray and bake blind in the preheated oven at 190°C for approximately 7 minutes. Remove the pulse and foil and bake for a further 2 minutes. Place the cases to a wire rack and allow them to cool.

Reduce the heat of the oven to 180°C.

Soften the onion in melted butter in a frying pan. Add the leek and thyme and simmer, stirring occasionally until softened. Evenly divide the onion and leek mixture among the tins. Sprinkle the cheese on the top.

Lightly beat the eggs with the double cream. Season to taste with salt and pepper. Spread the egg mixture over the filling and place the tins on the baking tray. Bake for 15 minutes, until the filling is set and golden brown.

Transfer to a wire rack and allow to cool in the cases for the first instant. Then remove the tartlets from the tins and serve warm or cold.

Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
570 kcal