These tartlets are easy to make with phyllo dough—there’s no rolling out, and its crisp texture makes a great contrast to the soft, creamy filling. You can prepare the tin and filling ahead.
Serves 4
Special equipment
4-cup Yorkshire pudding tin
1 large red onion
2 tbsp (20 g) butter
2 tsp olive oil
1 large egg
2⁄3 cup (150 ml) heavy cream
salt and freshly ground black pepper
1⁄2 oz (15 g) arugula leaves
scant 1 oz (25 g) Parmesan cheese, coarsely grated
scant 1 oz (25 g) mature Cheddar cheese, coarsely grated
For the phyllo dough shells
2 tbsp (25 g) butter, melted
2–3 large sheets shop-bought phyllo dough (see box)
4 tsp fresh thyme leaves
1. Finely slice the onion. Heat the butter and oil in a large, nonstick frying pan until the butter has melted. Add the onion slices and fry over medium–low heat for about 15 minutes, stirring only occasionally, until soft and caramelized. Remove the onion, drain on paper towels, and set aside to cool. (See Caramelize the onion.) Preheat the oven to 375ºF (190ºC).
2. Prepare the phyllo dough shells: brush a little of the melted butter in the hollows of the Yorkshire pudding tin. Using a sharp knife, cut 16 squares, measuring 41⁄2 x 41⁄2in (11 x 11cm), from the phyllo sheets (how many you get from each sheet depends on the brand of phyllo). Layer up 4 phyllo squares per hole, each at an angle to the previous squares, brushing melted butter and sprinkling thyme over each one. Scrunch up the dough edges to add a bit of height. (See Make crispy phyllo shells.)
3. In a small bowl, beat the egg, then stir in the cream and some salt and pepper. Roughly chop the arugula, setting aside just a few leaves for garnish. In a separate bowl, combine the two cheeses.
4. Carefully spoon the onion into the phyllo shells. Scatter half the cheese and the chopped arugula on top. Pour in the egg mixture, then top with the rest of the cheese.
5. Bake for 15–20 minutes or until the filling is just set and starting to turn golden brown at the edges. Remove from the tin and serve warm, garnished with the reserved arugula leaves.
CARAMELIZED RED ONION AND ARUGULA TARTLETS
KEYS TO PERFECTION
Caramelize the onion
1 Peel the onion. Using a sharp chef’s knife, quarter the onion lengthwise. Cut the hard root from the base, then slice down each quarter lengthwise into thin slices. This will give small, delicate pieces that are suited to the scale of the tartlet shells.
2 It’s important to fry the onion in a mixture of butter and oil. The butter adds flavor and the oil helps to stop the butter from over-browning during the long cooking time needed to caramelize the onion. Fry the onion very slowly to bring out its sweetness. Stir occasionally to prevent it from burning, but not too often, as you want it to start browning where it’s in contact with the pan.
3 As the onion starts to turn brown and gets a bit sticky, stir so it doesn’t burn and to bring the paler bits of onion to the bottom of the pan so they can also get brown. Scrape up the browned bits at the bottom of the pan using a spatula.
4 When the onion is done, it should be well reduced and evenly caramelized to a rich deep brown color. Its flavor will become sweeter and more intense during the cooking process. Remove it using a slotted spoon and drain on paper towels.
Make crispy phyllo shells
1 Stack the phyllo dough sheets on a board and cut out the 16 squares, each 41⁄2 x 41⁄2in (11 x 11cm), using a sharp knife in order to prevent the dough from tearing as you cut. Phyllo dough dries out and becomes brittle very quickly, so keep the phyllo covered with plastic wrap or a damp dish towel until you start lining the tins, which you should do as soon as possible.
2 For each shell, brush one square of phyllo with butter and lay it in a cup in the buttered tin; the edges of the square should extend over the rim. Sprinkle with thyme. Repeat for the three remaining squares, laying each at an angle to the previous ones so they overlap, and buttering and sprinkling thyme over each layer. Layering the phyllo like this strengthens the pastry shells.
3 To add a bit of height and interest to the shells, ruffle up the edges. Use your thumb and forefinger to bring up the sides so they’re upright, then turn over the edges in small, soft folds, keeping the sides raised to maintain height. A bit of irregularity with the folds is fine and adds character to the shells.
This paper-thin dough is not easy to make, but it’s widely available in packets containing a number of ready-made sheets. Sizes of phyllo sheets can vary according to the manufacturer, so for this recipe you may need more than the number of sheets specified to be able to cut out enough squares. Careful handling is important. The sheets are extremely thin, so try not to split or tear them, as it may allow the filling to leak. If the dough does tear, patch it up with another piece of buttered phyllo.