You will not believe how simple these tartlets are to make!
Has a mini tart ever tasted so good? Let me tell you more!
Have an event to go to or you just simply want to whip up a batch for your family and friends? I got you covered! These mini onion balsamic and zucchini tartlets are crazy good and incredibly simple to prepare and cook. It takes one pot, one mini muffin pan and an oven, that’s it! Oh, plus the ingredients course 😉
Onion, balsamic, herbs and spices and grated zucchini that sits snug in a mini cup of puff pastry, you don’t even have to make your own puff pastry, who has the time to do that??! I used gluten free puff pasty which I found at my local health food store, or you can use regular puff pastry if you’re not gluten free, both will work!
I’ll tell you the story of these onion tartlets and how they were born.
I recently caught up with all of my old work friends in the form of a high tea! Not at a fancy restaurant in the city but at one of the ladies houses. We all bought a plate of goodies for everyone to share, it was a wonderful day! I made chocolate cupcakes with raspberry frosting (which didn’t work out as I had planned) and these onion zucchini tarts, they were an absolute hit! My cupcakes tasted great but looked terrible. Have I told you before that frosting is one of the things I absolutely do not like making but it’s one of my favourite things to eat?
I made a simple buttercream frosting and I added frozen raspberries which I thawed out in the sunshine. When I added them to my buttercream, it instantly lost it’s weight, meaning that it ended up sloppy, no matter how many cups of icing sugar I kept adding. I ran out of my big bag of icing sugar by the end. Don’t you hate that? It was also a couple of hours before I had to leave to get to the high tea. I managed to pipe them on my mini chocolate cupcakes but they did’t hold their shape and nearly melted off each cupcake, not happy jan!
When I arrived at the high tea with all of the ladies, I got my container of mini cupcakes out and guess what! They had all fallen over one another, squished, ugly and completely destroyed. I still had hope in them so I picked up each little cupcake and wiped the frosting off of the sides of the inside of the container and slapped a little back onto each cupcake, yeah, it wasn’t a pretty sight. All in all, it ended up being a fabulous day with delicious food and wonderful company. Did I mention that my onion tartlets were a huge hit at least?! So obviously I had to share the recipe with you guys!!
Getting back on track with my actual story of the tartlets. I seriously just chucked in a couple of onions, a few splashes of balsamic vinegar, sprinkles of spices and herbs that were’t too far from my reach and grated in fresh homegrown zucchini, then bake until golden! Easy as pie! Or easy as mini tartlets I should say!
- 2 puff pasty sheets, thawed, gluten free if preferred
- 2 Tbsp coconut oil
- 3 medium sized purple onions, peeled and diced
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- 2 sprigs thyme
- ¼ tsp ground paprika
- Salt and pepper, to taste
- 2½ Tbsp balsamic vinegar
- 2 tsp honey
- 1 medium sized zucchini, grated
- Preheat oven to 200°C (390°F). Grease a 24-hole mini muffin pan with coconut oil.
- Using a medium sized round cookie cutter or one that is slightly bigger than your mini muffin holes, cut out a round of pastry. Gently place into hole, pushing down to mould the pastry into the hole, squeeze the sides of the pastry to make it fit in better. Repeat this process with remaining pastry sheets. Set aside once done.
- In a medium sized pot over high heat, melt coconut oil.
- Add diced onions and sauté until translucent, stirring occasionally.
- Add in garlic powder, Italian herbs, thyme, paprika, salt and pepper, mix well to combine.
- Pour in balsamic vinegar, 1 tablespoon at a time, mixing well after each addition.
- Stir through honey and cook for a further 3-5 minutes or until onions are tender and browned.
- Turn off heat and stir through grated zucchini, mix well.
- Spoon onion mixture into pastry shells, approx. 2 teaspoons each, fill them to the top.
- Bake for 8-10 minutes or until pastry is golden.
- Cool in pan for 2 minutes.
- Remove and serve immediately or transfer to a wire cooling rack for later.
- Re-heat tartlets in a 180ºC (356ºF) oven to warm up when ready.