Tartelette À L'oignon Confit Recipe
champignon homard, fenouil, chèvre.
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Ingredients
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Pastry
Filling
Method
Pastry Preparation
- 1
Make the Pastry
In a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 2
Roll Out the Pastry
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit your tartlet pans. Press the dough into the pans and trim any excess. Prick the bottom with a fork.
- 3
Pre-bake the Crust
Line the pastry with parchment paper and fill with pie weights or beans. Bake for 15 minutes, remove the weights, and bake for another 5 minutes until lightly golden. Remove from the oven and set aside.
Filling Preparation
- 4
- 5
Prepare the Filling
In a large bowl, combine the caramelized onions, sliced mushrooms, chopped lobster meat, sliced fennel, crumbled goat cheese, eggs, and heavy cream. Season with salt and black pepper to taste.
- 6
Fill the Tartlet Shells
Spoon the filling mixture into the pre-baked tartlet shells, filling them generously.
- 7
Bake the Tartlets
Bake in the preheated oven for 25-30 minutes, or until the filling is set and lightly golden on top. Let cool slightly before serving.