November 28, 2022
These jewel-like red and green topped tartlets are are beautiful ode to traditional festive hues while packing a satisfying savoury punch in the taste department. Serve warm they are sublime. This recipe makes 20+ portions.
For the Parmesan Pastry Base
125g plant based Nuttelex at room temp
2/3 cup extra sharp parmesan, finely grated
3 2/3 cup plain flour sifted plus extra for the bench top
Caramelised Red Onion Topping
2 large red onions thinly sliced
1 small red capsicum thinly sliced (no pith)
1 tbsp fresh thyme leaves, chopped + extra un-chopped sprigs for garnish
1/2 tsp vegetable stock powder
Tools
2 lined baking trays that fit inside of each other
The Topping
1In a saucepan melt the Nuttelex and olive oil, then add the sliced onions, sliced capsicum, vegetable stock powder & chopped thyme and cook over a low heat stirring occasionally for 20 minutes until all is combined. Next, add the brown sugar & vinegar and continue to stir for further 10 minutes until slightly caramelised.
To Make the Parmesan Pastry
1Preheat oven to 160C fan forced
2In a food processor combine the plain flour, Nuttelex, parmesan, pepper, salt & iced water and pulse to a crumb. Next pour the crumbed mixture onto a floured bench and shape into a smooth ball. Then wrap the dough ball in cling film and place in fridge for 30 minutes to rest & chill.
3Roll pastry out between 2 sheets of baking paper to 5mm in thickness. Use a cookie pastry cutter (or something similar on hand) to cut-out the round tartlet bases.
4Place pastry bases onto lined baking tray and pierce each piece with a fork. Cover tray with baking paper and add another tray of same size on top and & bake for 15 minutes.
5After 15 minutes remove tray from oven and discard the top baking tray and paper. Spoon on a generous teaspoon of the onion topping on each tart base, sprinkle with extra thyme leaf sprigs and then place entire tray back in oven for another 15 minutes until pastry is golden. Can be served warm or cold.
