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
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/spring/my-onion-and-parmesan-custard-tartelette-with-pomegranate-beetroot-ketchup/