My red onion and parmesan custard tartelette with beetroot and pomegranate ketchup is an ode to the winter vegetables moving into spring soon.
The shortcrust pastry is flaky and deliciously buttery.
The cheese custard is easy to make and keeps it light versus using a béchamel or quiche filling.
The red onion petals bring sweetness and smoothness.
The beetroot and pomegranate ketchup bring a pop of freshness and acidity.
What is not to love?!
TIPS & SWAPS:
Keep your hands cool when handling the shortcrust pastry dough.
Replace parmesan with gruyere, cheddar or any gratin cheese you like.
If your custard mixture split, it is because the milk was too hot too fast and the cheese acidity split. You ve to start again unfortunately.
Easy to make in advance and reheat in the oven.
You can serve it with a leafy green salad if you like.
My onion and parmesan custard tartelette with beetroot and pomegranate ketchup
Yield 4 tartelettes
Ingredients
For the ketchup:
- 2 large beetroots, peeled, cut in chunks
- 1 pomegranate, juiced about 50 ml
- 1 tablespoon olive oil
- 20 ml vinegar, pomegranate if you ve or apple cider
- 2 - 3 tablespoon pomegranate molasses
- 2 - 3 cloves
- 1 staranis
- salt and pepper
For the shortcrust pastry:
- 225 gr flour
- 100 gr butter, cold and diced
- pinch of salt
- 2 - 3 tablespoons water
For the cheese custard:
- 300 ml milk
- 70 gr parmesan, grated
- 2 eggs
- 1 tablespoon nutmeg
- salt and pepper
For the onion petals:
- 2 large red onions
- 1 tablespoon olive oil or butter
Instructions
For the ketchup:
- Place beetroot chunks in baking dish, splash with olive oil, and season with salt and pepper. Roast in pre heated oven at 180C for 25 -30 minutes, till soft.
- Transfer beetroot in non-stick pan, blitz the beetroot with hand held mixer till smooth. Add the pomegranate juice, vinegar and molasses. Add the spices and let simmer for 15-20 minutes on medium heat.
- Remove the spices and check the flavour if it requires more vinegar or water.
- Reserve in bottles in the fridge.
For the short crust pastry:
- Place the flour, salt, and butter in a bowl. Rub with cold hands the butter in the flour till breadcrumb texture.
- Add a little water and combine the dough. Cover and place in fridge for 15 minutes to cool. Spray some butter or baking oil on the tart tins.
- Cut the dough in 4. Place the not-used parts back in the fridge. Roll out the 1/4 dough in between 2 parchment papers till 0.5cm thick. Remove top paper gently. Place the tartelette tin up side down on it, fill the bottom paper and peel off.
- Gently press the shortcrust pastry in the tartelette tin, pressing with your fingers. Prick with a fork the bottom, repeat with the other 3 tartelettes. Cover with parchment paper and bake in pre heated oven at 180 C for 15 minutes, till golden.
For the onion petals:
- Cut the red onions in half top down. Remove the exterior dried petals, leave the bottom hairy part on.
- Cut side down place in skillet with olive oil, fry at medium heat for a few minutes, then roast in pre heated oven on 180 C for 20 - 25 minutes, till soft.
- Remove from oven, let cool. bit and peel off the petals.
For the cheese custard:
- Add the milk and cheese to a sauce pan and gently bring up the heat to melt the cheese while stirring. Remove from heat when combined.
- Add a ladle of the milk & cheese liquid to the beaten eggs, whisk and then add to the mixture.
- Pour the mixture into the tart shells and bake in preheated oven at 180 C for 20 to 30 minutes. You are looking for a slight jiggle in the custard. Let cool.
For the final plating:
- Splash some ketchup on the plates. Remove the tarts from the tins, and place on the plates.
- Layer a few onion petals on the tartelettes. You can reheat the tartelette to lukewarm.
- Serve with a fresh green salad.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Created, written, and photographer by Sandra Slawinski without commercial deals. I used my white plates form ZaraHome and my copper skillet from E.Dillerhin Paris.
