Onion Tartlets A La Monica

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/3 cups flour
• 1/2 teaspoon salt
• 8 tablespoons chilled unsalted butter, cut into small pieces
• 3 -4 tablespoons cold water
• 2 tablespoons olive oil
• 4 medium onions, sliced thin
• 1 tablespoon sugar
• salt and pepper
• 2 large eggs
• 3/4 cup milk

Recipe

• 1 place the flour and salt in the work bowl of a food processor.
• 2 add the butter and pulse until mixture resembles coarse crumbs.
• 3 add the cold water 1 tablespoon at a time and pulse just until the dough comes together.
• 4 turn the dough out onto a floured counter and roll it to a thickness of 1/8 inch.
• 5 use a 3 1/2-inch round cookie cutter or juice glass to punch out about 18 circles of dough.
• 6 grease 2 regular 12 cup muffin tins.
• 7 press each circle into 1 cup, gently pushing the dough part way up the side of each cup.
• 8 (there will be some empty cups) chill the pastry in the muffin tins while you prepare the filling.
• 9 heat the oil in a largenonstick skillet, add the onions and cook over medium heat, stirring occasionally until they are soft and you are no longer crying.
• 10 about 10 minutes stir in the sugar and continue cooking until the onions start to burn at any time.
• 11 season the carmelized inions with salt and pepper to taste and set them aside.
• 12 preheat the oven to 400 degrees divide the onion,mixture among the pastry shells beat the eggs with the fork in a measuring cup.
• 13 beat in the milk carefully pour a tablespoon or so into each pastry shell.
• 14 bake until the edges of the pastry turn golden brown and the filling is set.
• 15 ,about 20 minutes.
• 16 unmold tartlets by running a sharp knife around the edge and turning them gently onto a kitchen towel.
• 17 serve the tatlets warm with champagne or a fancy cocktail-- this is not beer food!
• 18 makes 18 tartlets.