Onion Tartlets a La Monica
Elevate your appetizer game with these indulgent Onion Tartlets à La Monica—where buttery, flaky pastry meets sweet, caramelized onions and a creamy Gruyère-Parmesan filling. Perfectly portioned for entertaining, these tartlets boast layers of rich flavor thanks to golden onions infused with fresh thyme and a savory custard that bakes to perfection. The homemade crust, made from scratch with chilled butter and a hint of salt, provides the ideal crisp texture to balance the luscious filling. Ready in just over an hour, these elegant bites are perfect for cocktail parties, holiday gatherings, or a sophisticated starter. Serve them warm or at room temperature, and garnish with a sprig of thyme for a stunning presentation. Keywords: caramelized onion tartlets, savory appetizers, gruyere tartlets, party food ideas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsalted butter, chilled and cubed
- 3 tablespoons Ice water
- 2 tablespoons Olive oil
- 4 cups Yellow onions, thinly sliced
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme, chopped
- 0.25 cup Heavy cream
- 1 large Egg
- 0.5 cup Gruyère cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Cut in the chilled, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
While the dough chills, heat the olive oil in a large skillet over medium heat. Add the thinly sliced yellow onions and cook, stirring frequently, for 15-20 minutes or until they are golden and caramelized.
Sprinkle the sugar, salt, and ground black pepper over the onions, stir to combine, and cook for another 2 minutes. Mix in the chopped thyme, then remove the onions from heat and allow them to cool.
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut the dough into rounds to fit a mini tartlet pan or muffin tin. Press the dough circles into the pan and trim any excess.
In a small bowl, whisk together the heavy cream and egg. Stir in the Gruyère and Parmesan cheeses.
Fill each tartlet shell with a spoonful of the caramelized onion mixture, then pour the cheese and cream mixture over the top, filling the shells just below the rim.
Bake the tartlets in the preheated oven for 20-25 minutes, or until the filling is set and the crust is golden brown.
Let the tartlets cool slightly before removing them from the pan. Serve warm or at room temperature, garnished with a sprig of thyme, if desired.
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 1932 mg | 84% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 38.7 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 913 mg | 70% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1505 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
