This is my sister-in-law's favorite recipe! I have made this for several parties and on all occasions they were a huge hit. This last week, I made them for book club. I was running late and had to cut some corners so I have to admit they didn't turn out as well. However, if you follow the recipe they are fabulous!
Serves: 24
Source: Finger Food, edited by Kay Scarlett
1 1/2 tablespoons olive oil
2 large red onions, finely chopped
2 teaspoons chopped, fresh thyme
3 sheets store-bought, short-crust pastry
1/2 cup feta, crumbled
2 eggs, lightly beaten
1/2 cup whipping cream
Preheat the oven to 350 degrees F. Heat the oil in a frying pan (don't use a nonstick one or the onion's won't caramelize). Add the onions and cook, stirring occasionally, over medium-low heat for 30 minutes or until dark gold. Add the thyme, stir well, and transfer to a bowl to cool.
Grease twenty-four shallow, tart pan cups. Using an 3-inch cutter, cut out twenty-four pastry rounds and line the cups with the rounds. Divide the onions among the tart cups, then spoon the feta over the onions. Combine the eggs with the cream, season, and pour into the pastry cases. Bake for 10-15 minutes or until puffed and golden. Leave in the pan for 5 minutes before transferring to a wire rack to cool.
Notes: These can be made the day before and reheated in a 300 degree F oven for 10 minutes before serving. As I mentioned before, I cut corners with this recipe and it didn't turn out as well. I didn't use fresh thyme and I used a non-stick pan which didn't allow the red onions to properly caramelize. A cast iron skillet works best for this.
- Miss J
(This picture does not do these little tartlets justice!)
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