Little gruyère and onion tartlets with chive sabayon

Little gruyère and onion tartlets with chive sabayon

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
10 mins
Photographer
Steve Brown

These tartlets make wonderful canapés if you’re having a party. Otherwise serve them as a starter or as a light lunch with a simple mixed salad.

Ingredients

Quantity Ingredient
250g Shortcrust (pie) pastry
1 tablespoon grapeseed oil
1/2 onion, finely sliced
100g gruyere cheese, grated
2 eggs
280ml cream
salt
200ml Hollandaise sauce
2 tablespoons chives, finely chopped
pinch paprika
10ml clarified butter, (optional)
pepper

Method

  1. To prepare the tartlet shells, roll out the pastry on a lightly floured surface to a 3 mm thickness. Use an 8 cm pastry cutter to cut out 12 circles and use to line a 12 hole tartlet tin. Prick the bases with a fork and rest in the refrigerator for 30 minutes.
  2. Preheat your oven to 180°C. Blind bake the pastry shells for 10 minutes, pricking the bases again if they start to puff up. When crisp and golden, remove them from the oven. Leave to firm up for a few minutes then carefully lift them out of the tin and leave to cool on a wire rack. The tartlet cases may be made ahead of time.
  3. To make the filling, heat the oil in a heavy-based frying pan and sweat the onion for 5 minutes, until it is soft and translucent. Allow to cool. Divide the cool onion and the grated cheese between the 12 tartlets and arrange them on a baking tray.
  4. Whisk together the eggs and 200 ml of the cream. Season with salt and pepper and pour into the tart shells, so they are not quite filled to the top. Bake in the preheated oven for 8 minutes, or until the filling is barely set. Remove from the oven and heat an overhead grill to its highest temperature.
  5. Whisk the rest of the cream to soft peaks and fold it into the hollandaise sauce with the chives and paprika. Spread a spoonful on top of each tartlet and place under the grill for a minute, until the topping puffs up to a golden glaze – watch carefully to make sure the tartlets don’t burn. Just before serving, brush the warm tartlets with a little clarified butter and serve straight away.
Tags:
French
France
European
Justin
North
chef
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