My onion and parmesan custard tartelette with beetroot and pomegranate ketchup

Yield 4 tartelettes


For the ketchup:

For the shortcrust pastry:

For the cheese custard:

For the onion petals:


For the ketchup:

  1. 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.
  2. 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.
  3. Remove the spices and check the flavour if it requires more vinegar or water.
  4. Reserve in bottles in the fridge.

For the short crust pastry:

  1. Place the flour, salt, and butter in a bowl. Rub with cold hands the butter in the flour till breadcrumb texture.
  2. 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.
  3. 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.
  4. 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:

  1. Cut the red onions in half top down. Remove the exterior dried petals, leave the bottom hairy part on.
  2. 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.
  3. Remove from oven, let cool. bit and peel off the petals.

For the cheese custard:

  1. 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.
  2. Add a ladle of the milk & cheese liquid to the beaten eggs, whisk and then add to the mixture.
  3. 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:

  1. Splash some ketchup on the plates. Remove the tarts from the tins, and place on the plates.
  2. Layer a few onion petals on the tartelettes. You can reheat the tartelette to lukewarm.
  3. Serve with a fresh green salad. 


on by Sandra Slawinski

Recipe by Leeks and High Heels at