tart pastry crust
12 minuture tartlets
11/2 cups flour
½ tbs salt
5 tbs cold butter cubed
3 tbs shortening
¼ cup ice-cold water
Pre-heat the oven to 450 degrees.
In a food processor add the dry ingredients and pulse to blend. Add the butter, pulse 5 to 6 times. The mixture should look like course crumbs. Add the shortening and the water pulsing 3 to 4 times just until the mixture starts to come together into large clumps. Turn onto a floured board and kneed into a ball. With the palm of your hand smear the dough across the board. Form into a disk, wrap in plastic and chill at least 1 hour.
On a lightly floured surface, roll the dough out into an 11-inch circle. Butter a 12 c muffin pan. With a 3-inch cookie cutter cut 12 rounds from the dough, place in the muffin pan and prick the dough with a fork. Butter the back of aluminum foil, cut to fit each round and set on top. Place pie weights or beans atop of each round, and bake for 8 to 10 minutes until lightly browned. Remove the foil and weights, and fill each round until slightly below the top of the dough.
4 tbs butter
2 lbs onions diced
2 tbs flour
2 eggs beaten
¾ cup heavy cream
Salt and pepper
1-cup Gruyere cheese grated
In a heavy-duty skillet melt 3 tablespoons butter over medium heat, add the onion, and cook over very low heat stirring occasionally until the onions are a light golden color, about 2 hours. Mix in the flour and cook slowly for three minutes. Set aside to cool.
Preheat oven to 375 degrees
In a mixing bowl blend together the eggs, heavy cream, salt, pepper, nutmeg and half cup of the grated cheese. Mix in the onions and add mixture to the prepared pan.
Place in the middle rack of the oven and bake for about 20 minutes or until a tester comes out dry.
Remove from muffin pan and serve.
Can also be frozen at this point.