Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 4-6 tablespoons (60-90ml) ice water
  • 1 pre-made short crust pastry sheet (approx. 320g) (Alternative)
  • 2 large yellow onions, thinly sliced (approx. 400g)
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • 1 teaspoon (5g) brown sugar
  • 1/4 teaspoon (1.5g) salt
  • Pinch of black pepper
  • 1 cup (225g) full-fat cottage cheese
  • 1 large egg
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh thyme
  • Salt and black pepper to taste
  • Pinch of nutmeg

Instructions:

  1. Prepare the Pastry (or Cheat a Bit): Combine flour and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap, and chill. (If using pre-made: roll out the pastry sheet)
  2. Caramelize the Onions: Sauté sliced onions in olive oil and butter over medium-low heat, stirring frequently, until deeply golden brown and sweet (about 30 minutes). Add brown sugar, salt, and pepper towards the end.
  3. Prepare the Cottage Cheese Filling: In a mixing bowl, combine cottage cheese, egg, Parmesan cheese, chives, thyme, nutmeg, salt, and pepper.
  4. Assemble the Tartlets: Roll out the pastry dough (if made from scratch) or unroll pre-made pastry. Cut out circles slightly larger than the tartlet tins. Press pastry into the tins. Trim excess.
  5. Fill the Tartlets: Spoon caramelized onions evenly into each tartlet. Top with cottage cheese filling.
  6. Bake: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown and the filling is set.
  7. Cool and Serve: Let tartlets cool slightly in the tins before removing. Serve warm or at room temperature.