Posted by: Lisa UK 08-10-99 1:04 AM
Onion Tartlets
Your favorite short crust pastry for 18 tartlets
2 tbs. olive oil
4 medium onions sliced thin
1 tbs. sugar
Salt
Ground black pepper
2 large eggs
3/4 cup milk
Roll pastry out to thickness of 1/8 inch.
Cut into rounds about 3 1/2 inches across.
Grease two regular 12 cup muffin tins (deep tartlet tins) and press each circle into 18 of the cups, pushing pastry halfway up cups.
Chill pastry in muffin tins while preparing filling.
Heat oil in a large frying pan.
Add onions and cook over a medium heat stirring until they are soft, about 10 minutes.
Stir in sugar and continue cooking until onions turn a rich golden brown, about 5 to 10 minutes.
Lower heat if onions start to burn.
Season onions with salt and pepper and set aside.
Preheat oven to 400/200C/gas 6.
Divide onions between pastry shells.
Beat eggs with a fork in a small bowl and add in milk.
Pour about a tablespoon of egg mix into each shell and then bake until edges of pastry turn golden brown and filling is set - about 20 minutes.