Onion Balsamic Zucchini Tartlets
Author: 
Recipe type: Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 24-30 mini tartlets
 
Ingredients
  • 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
Method
  1. Preheat oven to 200°C (390°F). Grease a 24-hole mini muffin pan with coconut oil.
  2. 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.
  3. In a medium sized pot over high heat, melt coconut oil.
  4. Add diced onions and sauté until translucent, stirring occasionally.
  5. Add in garlic powder, Italian herbs, thyme, paprika, salt and pepper, mix well to combine.
  6. Pour in balsamic vinegar, 1 tablespoon at a time, mixing well after each addition.
  7. Stir through honey and cook for a further 3-5 minutes or until onions are tender and browned.
  8. Turn off heat and stir through grated zucchini, mix well.
  9. Spoon onion mixture into pastry shells, approx. 2 teaspoons each, fill them to the top.
  10. Bake for 8-10 minutes or until pastry is golden.
  11. Cool in pan for 2 minutes.
  12. Remove and serve immediately or transfer to a wire cooling rack for later.
  13. Re-heat tartlets in a 180ºC (356ºF) oven to warm up when ready.
Notes
Store in an airtight container, refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/onion-balsamic-zucchini-tartlets/