Brie and Caramelized Onion Tartletts

January 10, 2009 at 9:16 am 5 comments

Last week Joe and I decided to do an appetizers for dinner night. I made some old favorites along with stuffed mushrooms and these wonderful little creations. I had been hearing wonderful things about them and since they involved my favorite cheese it was a go. These were to die for. I can’t wait to make them again.

I had to modify this recipe a bit since I don’t own mini-muffin pans, but I think they still turned out beautifully. The mini tartletts would be better for a larger group of people, but making them in regular muffin tins worked out perfect for the two of us.
Brie and Caramelized Onion Tartletts
for the tart shells:
5 oz cream cheese, softened
3/4 Cup butter, softened
1 1/2 Cup flour
1/2 tsp salt

For the filling:
3 medium onions, sliced thinly
4 slices bacon, finely diced
1 tsp sugar
1/2 tsp salt
2-3 tsps balsamic vinegar
2 Tbsp finely chopped fresh sage (I used dried and cooked it with the onion)
Freshly ground black pepper
1/4 Cup cream or half and half
1 large egg
4-6 oz brie, rind removed

Heat a large nonstick saucepan over medium heat and cook the bacon, stiring often, until almost crisp. Add the onions, sugar, and salt, and cook, stirring often until they cook down by two-thirds, about 10 minutes. Add 2 tsp vinegar, reduce the heat to medium-low, and continue to cook until the onions are golden brown and softened to a marmalade consistency, 30-45 minutes. Stir often and scrape up any brown bits. The onions will need constant stirring near the end to prevent them from sticking and burning. They will sizzle when they need attention. Stir in the sage, allow them to cool slightly, season with pepper and additional salt if needed. If the onions are too sweet add another tsp of vinegar.

Blend cream cheese and butter. Stir in flour and salt until incorporated. Roll into little balls and place in greased mini muffin tins (or regular muffin tins). If using mini muffins you should get 36 and if using regular muffin tins you should get 18-22. Using a tart shaper, press dough into muffin tins to form little shells, flouring the tart shaper when necessary. Chill for about an hour.

Preheat the oven to 325 degrees F. Stir cream or half and half and the egg  into the onion mixture. Place a piece of brie in the bottom of each tartlett. Divide the onion filling evenly among the chilled tart shells. Bake until filling is set and dough is lightly browned, about 20 minutes.

Cool and remove from pans. Serve warm or at room temperature.

Source: Smells Like Home


Entry filed under: appetizer.

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5 Comments Add your own

  • 1. fingers80  |  January 10, 2009 at 1:27 pm

    Brie might possibly be my favorite food. I bet these are fantastic!

  • 2. joelen  |  January 10, 2009 at 2:55 pm

    I love these tartletts – so addictive too!

  • 3. Melissa  |  January 11, 2009 at 10:23 am

    I made these for Thanksgiving and they were fabulous!

  • 4. Kristen  |  January 12, 2009 at 9:58 am

    Wow these look amazing! Caramelized onions & brie = heaven! I’m definitely going to make them next time I have company over!

  • 5. colleen  |  January 13, 2009 at 2:45 pm

    These look delicious! I have made caramelized onion tarlets before but I love the addition of the Brie.

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