Wednesday, September 13, 2006

Onion and Anchovy Tartlets

These tartlets come from Australian Gourmet Traveller latest publication Perfect Match: Food and Wine marriages made in heaven. As fate would have it, this month's Wine Blogging Wednesday, Sam is especially encouraging food matching, so why not kill two birds with one stone, test the wine match and provide a dish for WBW.


Onion and Anchovy Tartlets

Shortcrust Pastry, to make tartlet cases

3 shallots, sliced finely
20 grams butter
1 red onion, sliced finely
1 tablespoon olive oil
25 grams gruyere cheese, grated
salt and freshly ground pepper
anchovy fillets, drained
fresh thyme, for garnish

There is enough filling for twelve 4cm/1.5 inch tartlet shells.

Use whatever shortcrust pastry is your favourite, roll it out to about 2mm thickness. Cut out 12 circles and line the tartlet cases. For these small ones I line them with patty pan cases filled with weights - it's easier than trying to line them with small pieces of baking paper.


Place in a pre-heated 180°C/350°F oven and cook for 10 minutes. Remove the paper and weights and return to oven and cook until the pastry is golden and dry. Let them cool before using them.

To make the filling:

Melt the butter in a fry-pan and then add the shallots. Cook over a gentle heat until they are softened, about 5 minutes. Transfer to a bowl.

Add the oil to this fry-pan and when heated, add the onions. Cook over a low heat until caramelised, about 15 minutes. Add this to the shallots and allow to cool before adding the cheese. Season to taste with salt and freshly ground pepper.

Assemble the tartlets:

Divide the onion mixture between the twelve tartlets, try to keep it light and resist the urge to pack it in. Place them back in the oven and cook for about 5 minutes - pull them out and add an anchovy fillet to each, then return to the oven and cook for 2 minutes. Sprinkle with a little fresh thyme and serve.

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  1. Oh they look so pretty! and delicious and your own shortcrust - very impressive indeed!

  2. I love gourmet traveller recipes, they are so reliable.
    Thanks for the tip about using the paper cases to blind bake. It is so obvious i don't know why I didn't think of it before:):)

  3. Thanks Rebecca - in a hurry I would probably resort to using the frozen stuff, they have so much flavour i don't think anyone would notice

    Thanks Cakebaker - the cases make it so much easier to remove the weights, the whole thing just lifts out and no worries about getting burnt as the weights tend to heat up. It's very true, the recipes are pretty reliable, they just work.


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