Grilled Onion Tartlet
Rated 5.0 stars by 1 users
Food:
Vegetables
Serves:
4 to 6 people
Prep Time:
10 min
Cook Time:
20 min
This onion tartlet will be the unexpected winner at your holiday party this year and might just become a holiday staple and be added to your holiday recipe rotation from now on. Not only is it easy to make, it's delicious and looks, dare we say, beautiful? Can you describe a tartlet as beautiful? I think this one qualifies. Made with a crispy, flaky puff pastry baked with creamy bechamel and melty gruyere cheese, topped with heirloom tomatoes, charred onions and crispy bresaola, then sprinkled with a bright and fresh basil gremolata. This onion tartlet recipe makes a perfect appetizer or side dish for any special occasion.
By:Chef Matt Basile
Ingredients
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2 large red onions
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3 medium white onions
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Canola oil
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5-6 slices bresaola
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puff pastry
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1 egg
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¼ cup butter
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1 glove garlic
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Zest from one lemon
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1-2 tbsp flour
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2-3 tbsp milk
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½ cup grated Gruyere
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1 large heirloom tomato
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1 tsp olive oil
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2 tbsp chopped fresh basil
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1-2 tbsp olive oil
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Juice from ½ a lemon
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Salt
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Pepper
Gremolata
Instructions
Set smoker to 375-400F.
Peel and slice the onions into rounds, add to the plancha with oil to grill, flipping at least once.
Add the slices of bresaola to the plancha to grill, flipping midway, remove once crispy.
Place the puff pastry sheet in a medium cast iron pan, pull it until it can be folded slightly over the edges, and press down gently with your hands to flatten into the pan. Brush the puff pastry with beaten egg. Place in the smoker for about 5-8 minutes, or until golden and par-cooked then remove from the smoker and set aside.
Meanwhile, make your bechamel by adding a pan to the grill and adding in the butter. Grate a clove of garlic and add to the butter and stir. Grate the zest from one lemon into the pan. Mix. Sprinkle the flour one tablespoon at a time, into the butter, mix. Slowly pour in the milk to the pan while mixing, and continue to mix until smooth. Remove from the heat. Spread into the puff pastry shell.
Grate the gruyere and sprinkle on top of the bechamel. Slice the tomato into rounds and place on top of the cheese. Add the grilled onions on top of the tomatoes and place the grilled bresaola throughout the tartlet, under the onions. Drizzle the whole thing with 1 tsp olive oil and place back in the smoker. Cook about 10 minutes, or until cheese it melted.
While the tartlet bakes, finely chop the fresh basil. Drizzle with olive oil and chop more. Add to a bowl. Drizzle with more olive oil to thin it out, squeeze in the juice from half a lemon, and season with salt and pepper and mix.
Take the tartlet out of the smoker and carefully remove from the pan onto a plate or cutting board. Drizzle with the gremolata, season with salt and pepper and serve.