in Recipes

Tartlets with onion confit

updated

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Ingredients for 1 servings:

  • 1 roll of topping dough
  • 350 g onion(s)
  • 2 tbsp oil
  • 200 ml red wine
  • 40 g sugar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 day 1 hour 25 minutes

for 12 pieces

Peel the onions the day before, halve them, and slice them into thin strips. Then sauté them in oil at low heat for about 10 minutes, stirring occasionally. Add the wine, sugar, 2 pinches of salt, and a little pepper, and simmer gently for 40 minutes. Allow the confit to cool and then refrigerate for a few hours. Roll out the puff pastry, cut out 12 dough circles approximately 4 cm in diameter, place them on a baking sheet lined with baking paper, and prick with a fork. Place a dollop of the onion confit on each dough circle. Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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