Leek and Onion Tartlets

[mamster]

Leek and Onion Tartlets

Serves 6 as Appetizer.

The tartlets make great party food. You can make the dough and filling the day before, blind bake the shells in the morning, and assemble and bake the tartlets just before serving. And they travel well, stacked in an 8"x8" baking pan.

See Mamster's complete article here and discussion here

• 
  

Crust

• 1 stick of butter
  
• 6-1/2 oz pastry flour (or substitute all-purpose flour)
  
• 1/2 tsp salt
  
• 1/8 tsp baking powder
  
• ice water
  
• 1-1/2 tsp cider vinegar
  

Filling

• 2 T butter
  
• 8 medium leeks
  
• 1/2 c cream
  
• 2 egg yolks
  
• salt and pepper
  
• 1 oz Parmigiano-Reggiano cheese grated
  
• 2 medium onions
  

To make the crust:

1. Divide the butter into two parts (5 tbsp and 3 tbsp). Cut into small cubes and put 3 tbsp in the freezer and 5 tbsp in the refrigerator.

2. Put the flour, salt, and baking powder in a recloseable bag. Put the bag in the freezer and let it and the butter freezer for 30 minutes.

3. Place the flour mixture in the food processor bowl and process for a few seconds to mix. Save the bag.

4. Add the refrigerated butter and process 20 seconds until well combined. Add the frozen butter and pulse until the butter is the size of peas.

5. Add the vinegar and 2.5 tbsp water and pulse six times. The mixture will not come together in a ball. Reach in and pinch a bit and see if it holds together. If not, add a bit more water and pulse three more times. Don't add more than 3.5 tbsp water total.

6. Pour the dough (which still won't be doughy at this point) back into the bag, seal, and knead through the bag by squeezing it until the dough comes together into a ball. This sounds silly, but really it's quite easy and neat.

7. Refrigerate the dough for at least 45 minutes, preferably overnight.

To make the filling:

1. Prep the leeks: Cut off and discard the root end and green parts of the leaves. Halve the remaining section and rinse under cold water to clean. Slice thinly across the grain.

2. Prep the onions: Quarter and peel the onions and slice thinly. You should now have about 1.5 lb total of prepped leeks and onions.

3. Melt the butter in a saucepan over medium heat. Add the leeks and onions and cook half an hour or until lightly browned and soft.

4. Turn off the heat and stir in the cream. Cool to room temperature and add the egg yolks. Season to taste with salt and pepper.

To assemble and bake:

1. Preheat the oven to 375. Roll the dough out to between 1/16" and 1/8" thick and line a 9" tart pan or six 4" flan rings. Refrigerate the shells at least 30 minutes (or the sides will collapse). Prick the dough, weight the shells with pie weights or beans, and blind bake 20 minutes.

2. Reduce heat to 350. If using flan rings, remove the rings. Fill each tart to the rim with the leek and onion filling and top with a sprinkle of Parmigiano. Bake 30 minutes and serve hot or at room temperature.

Keywords: French, Appetizer, Snack, Vegetarian, Intermediate, Hors d'oeuvre, Vegetables, Cheese, The Daily Gullet

( RG215 )