I got a tart book a while back I have made two recipes from it for school, and they were really good. I made one again. The Onion, Rosemary, and Roasted Garlic tartlets. I got it from
Tarts Sweet and Savory by Maxine Clark
I made the crust from the same book.
and here are the recipes.
Crust (rich shortcrust pastry dough)
1 cup all-purpose flour
1/4 teaspoon salt
4 1/2 Tablespoons butter, cold
1 large egg yolk
1-2 Tablespoons ice cold water
1. Sift flour and salt into a bowl and sift (if you don't sift I won't know :p) then rub in your butter
2. Mix egg yolk with 1 tablespoon ice water add flour and mix with knife (or hands, really your hands rock) You may need to add more water you don't want it too dry.
3. Dump mixture onto floured surface.
4. Knead lightly with your hands until smooth.
5. Form into ball
6. Flatten slightly and wrap in plastic wrap, chill for 30 minutes...(or stick it in the freezer till its chilled, you put it in the freezer keep an eye on it or it will be hard.
Onion and Garlic Filling
6 Tablespoons butter
1 1/4 pound sweet onions (sliced)
1 teaspoon salt
1 1/4 cup heavy cream or creme fraiche (I used heavy cream)
2 sprigs of rosemary (I chopped my rosemary a little)
6 large garlic cloves (I used 8, I would use more I L-O-V-E LOVE garlic
olive oil
4 large egg yolks
nutmeg (to taste)
2 Tablespoons chopped fresh rosemary (I left this out, since I did not strain it)
salt & pepper
Kalamata Olives, chopped or rosemary sprigs, to finish
1. bring dough to room temp, preheat oven to 400f
2a. roll out dough thinly on a lightly floured surface, and use to line tart pans (or muffin pans like I did) prick bases and chill (or freeze) for 15 minutes, bake blind.
2b. to bake blind. Line shells with parchment paper or foil. Add in dry beans.
2c. bake for 5 minutes, remove beans and bake for 1-2 minutes. (I skipped the beans and chilling, worked for me.
3. Melt butter in a large sauce pan and add onions, stirring to coat. Add a few tablespoons of water and 1 teaspoon of salt and cover with a lid. Steam very gently for 30 minuted to 1 hour (trying to look to often) until meltingly soft. When onions are cooked, remove the lid (raise the heat a little) and cook for a few minutes to evaporate any excess liquid-the liquid should be quite thick. Let cool.
4. Put the cream and rosemary leaves into a saucepan and heat until almost boiling. Remove from heat and leave [covered] to infuse as long as possible
5. Put garlic cloves into a small sauce pan and just cover with olive oil, simmer over gentle heat for 40 minutes or until golden and soft.
6. Remove the garlic from the oil (you can save it for something, you should keep it refrigerated, and it will separate, so just heat it up and bam! all set). You can strain the cream or not. Poor until a blender, and then add the garlic and egg yolks. I did not have a blender handy to I tried to whisk it...yeah that did not work so well. Add in the extra rosemary, salt, pepper, and nutmeg.
7. If using tart pan put on a baking sheet, if not forgo the baking sheet. Spoon the cooled onions evenly into crusts, filling just about half full. Pour the rosemary garlic cream over the top. Bake for 15-20 minutes (depending on the size) or until pale and golden brown on top.
garnish with olives (yuck) or rosemary or even no garnish.
