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La Belle Cuisine - More Appetizer Recipes
Fine Cuisine with Art Infusion
cook is to create. And to create well...is an act of integrity, and faith."
"Of course you can buy a ready-made pie shell,
but it's a shame not to have the know-how yourself."
~ Julia Child,
in "Julia's Kitchen Wisdom"
Recipe of the Day Categories:
Friday, November 10, 2000
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Bon Appetit January 1988
1 1/2 cups unbleached all-purpose flour
1/2 cup (1 stick) well-chilled unsalted butter, cut into pieces
3 tablespoons (or more) buttermilk
1 egg yolk
1/2 teaspoon salt
1 tablespoon vegetable oil
3 small onions, halved and thinly sliced
1 small garlic clove, pressed
4 ounces cream cheese, room temperature
1 tablespoon unbleached all-purpose flour
1 teaspoon dried parsley, crumbled
Salt and freshly ground pepper
2 eggs, room temperature
1/2 cup buttermilk
1 tablespoon unsalted butter
For pastry: Place flour in medium bowl. Cut in butter until
mixture resembles coarse meal. Make well in center; add 3 tablespoons buttermilk, yolk and
salt. Mix until dough gathers into ball, adding more buttermilk 1 teaspoon at a time if
necessary to bind dough. Gather dough into ball; flatten into disc. Cover and chill at
least 20 minutes. (Can be prepared 1 day ahead.)
For filling: Heat oil in heavy large non-stick skillet over
medium-low heat. Add onions and garlic and cook until onions are golden brown, stirring
frequently, about 25 minutes. Drain. Using electric mixer, beat cheese,
salt and pepper in medium bowl until smooth, stopping occasionally to scrape down sides of
bowl. Add eggs one at a time,
blending well. Stir in buttermilk.
Preheat oven to 425 degrees F. Roll pastry out on lightly floured surface
to thickness of 1/8 inch. Cut out 12 rounds using 3 1/2-inch scalloped cookie cutter. Firmly
press rounds into 2-inch non-stick muffin cups. Lightly brush dough with mustard. Spoon 2
teaspoons onions into each dough cup. Pour cheese mixture over, filling almost to top. Dot
each with 1/4 teaspoon butter. Sprinkle with paprika. Bake 10 minutes. Reduce oven
temperature to 350 degrees F. and bake until filling is set, about 15 more minutes. Cool slightly
on racks. Unmold. (Can be prepared 3 months ahead. Freeze airtight. Thaw, then rewarm in
350-degree F. oven until heated through, 12 o 15 minutes.) Serve warm or at room temperature.
Makes 12 tartlets.
Index - Appetizer Recipes