John Myers
Contents
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Ingredients
For the dough
- 250 g Flour
- 1 pinch Salt
- 125 g Butter, cold
- 1 Egg
- 1 tbsp Water
For the filling
- 2 Red onions, great
- 3 tbsp Red wine vinegar
- 2 tbsp Whole cane sugar
- 48 Pine nuts
- 2 Branches Thyme
For the sauce
- 100 g Goat cream cheese
- 50 g Whipped cream
- 1 Egg
- Salt pepper
Instructions
- For the base, put the flour, salt and butter (in flakes) in a bowl and knead by hand until the dough becomes crumbly (as with fine crumble).
- Beat the egg, add 1 tablespoon of water and knead into a smooth dough. Wrap the dough in cling film and place in the refrigerator for about 30 minutes.
- Preheat the oven to 200 ° C. Peel and halve the onions and cut into thin strips. Heat 4 tablespoons of oil in a pan and steam the onions in it until they are soft. Deglaze with red wine vinegar, sprinkle with whole cane sugar and let caramelize while stirring constantly. Set aside the pan with the caramelized onions.
- Take the dough out of the refrigerator, roll out a good 0.5 cm thick on a floured worktop and cut out circles with a diameter of approx. 7.5 cm (e.g. with a glass of water). Place the circles in a muffin tray filled with paper liners and press down firmly. Pierce the bottom of the tartlets with a fork several times and place the dough baskets in the oven for 15 minutes.
- In the meantime, stir together the goat's cream cheese, cream and egg and season with salt and pepper. Pluck the thyme leaves.
- Remove the muffin tray from the oven. Distribute the caramelized onions, pine nuts and thyme leaves evenly on the 12 molds and add approx. 2 tbsp of the filling to each.
- Put the tray back in the oven and bake at 180 ° C for another 20 minutes - voilà 🙂
Nutrition
Serving: 100gCalories: 272kcalCarbohydrates: 42.1gProtein: 7.6gFat: 7.6g
