John Myers
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Avocado and Onion Tartlets
The perfect avocado and onion tartlets recipe with a picture and simple step-by-step instructions.
- 1 role Puff pastry
Onion topping
- 4 Red Onions
- 1 tbsp Freshly plucked thyme leaves
- Salt
- Pepper
- Oil
Avocado Spread
- 1 Hass avocado
- 1 Lemon, zest and juice
- 1 Garlic clove, finely grated
- 200 g Creme fraiche Cheese
- Chilli flakes
- Salt
- Pepper
Otherwise
- Sweet paprika
- 4 tsp Liquid honey
- Espelette pepper
Onion topping
- Peel the onions, cut in half and cut into fine half rings. Heat a little oil in a frying pan and steam the onions in it already blond, then add the thyme and season with salt and pepper, steam again for about 1 minute while turning, then place in a bowl and allow to cool.
Avocado Spread
- Halve the avocado, peel and cut into cubes and place in a bowl, add the lemon zest and a few squirts of lemon juice. Now crush the avocado well with a fork. Then add the grated garlic, some chilli flakes, salt and pepper and crush well.
- Now add the creme fraiche and mix well with the avocado. Now season again with all the spices.
Assembly and finish
- Preheat the oven to 220 degrees. Butter four small tartlet molds. Roll out the puff pastry and place the molds upside down on the dough and then cut the dough with a small seam allowance.
- Now turn over the tartlet molds together with the cut dough, then the dough slides into it as if by itself. Often prick the dough base with a fork, then the dough will not rise there.
- Now distribute the avocado spread evenly on the molds and smooth on the bases. Now put the onions on the avocado spread and distribute well. Now put a teaspoon of liquid honey on the onions on each of the tartlets and sprinkle with a little paprika and Espelette pepper.
- Now put the tartlets in the oven for about 20-25 minutes and remove them from the molds for serving. I have molds where the bottom can be removed, then it’s very easy.
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