Onion Tartlet

For the dough: let the yeast dissolve in the lukewarm milk. Mix flour, egg, oil, salt and yeast milk with the dough hook of the mixer. Cover and let rise in a warm place for about an hour, until the dough has doubled in volume.

For the filling: finely dice the bacon. Clean the onion and leek. Dice onion and cut leek into fine rings. Lightly fry bacon, add onion and leek and sauté for about 3 min until soft.

Mix crème fraîche, egg and egg yolk and season with salt, pepper and nutmeg. Fold in the cooled bacon and onion mixture.

Grease a muffin baking tray. On a lightly floured surface, knead the dough well and divide into the number of portions indicated above. Roll out small patties (10 cm in diameter) each and line the muffin wells with them. Pour in the filling.

Bake in the heated oven for about 30 minutes. Arrange with mixed sprouts if desired.

You can also bake everything together in a cake springform pan (diameter 22 cm). It is quicker to use ready-made pizza dough. Possibly finish baking the tartlets and freeze them.

The onion tartlets are served before the meal as “amuse-gueule”, as small appetizers to the aperitif.

Top/bottom heat: 200 degrees

convection oven degree: 175

Gas: level: 3

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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