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Active Time
30 min
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Total Time
45 min
Ingredients
Makes 12 hors d'oeuvres
Special Equipment
Step 1
Put oven rack in middle position and preheat oven to 375°F.
Step 2
Cook onion, butter, water, salt, and pepper, covered, in a 10-inch heavy skillet over moderately low heat, 10 minutes. Remove lid and cook, stirring frequently, until onion is deep golden brown and very tender, about 25 minutes.
Step 3
While onion cooks, roll out dough to slightly less than 1/8 inch thick. Cut out 12 rounds with cutter and lightly press each into a mini-muffin cup. Bake until pale golden, 10 to 12 minutes. Remove tartlet shells from muffin pan.
Step 4
Stir together crème fraîche and chives and divide among shells, then top with caramelized onions.
Leave a Review
Reviews (39)
Back to Top我使这道菜曾经和小果馅饼delicious. Quite elegant with not too much work. But it's the caramelized onions that I have made countless times. So delicious.
jennylud
7/13/2020
I have made this recipe many times because it's always delicious and guests love it. I refer to the caramalized onions part of the recipe for other dishes - turkey burgers and chicken breasts. Definitely a winner.
jennylud
San Jose CA
4/14/2020
Effen A these are great! I did as instructed, to the letter, and they came out bomb (good). I've made everything a couple of days before and it was still great. The only thing I've tweaked to my taste was to roll the pie crust a little thinner but that's just because I don't care for the flavor of store bought pie crust but enjoy the crunch it gives. As it is written it is phenomenal. Tip: When you've cut out all the circles and you're left with extra pie crust, just combine it all and roll it out again. You'll end up with no waste.
Anonymous
Eastbay, CA
12/10/2016
I followed the recipe to a T. I made my own pie crust, and it turned out perfectly cooked. I allowed the pie shells to cool to room temp, as well as the caramelized onions. The cool, crisp creme fraiche and chives complimented the butter in the pie crust and the caramelized onions with a beautiful medley of flavors. Do not use sour cream- yuck!
jhoyj
Minneapolis, MN
12/22/2015
Per The cook from New York... I also used store-bought phyllo cups -- put a dollop of boursin in the bottom, onions on top, then reheated in a 350 oven for a few minutes. A hit at our Christmas party. Next time I will try the pie shell. I did add half a shallot and 1 clove of minced garlic to the onion.
Anonymous
Reno,NV
12/21/2014
This was really delicious. Like the cooks before, I made the everything the day before and assembled it just before my guests arrived. I used sour cream and think it made it too cold. I may try the creme fraiche another time, but I think chevre will be my next choice. Definitely should be room temp, or even warmer. On low on a warming tray would be perfect. In a pinch,puff pastry could easily be substituted and just as good. Perhaps not as elegant.
CarlyVernon
The 'burbs, MA
12/26/2010
I shouldn't have used store bought pie dough- it's awful,leaves an unpleasant aftertaste. I think I will try puff pastry for the next batch. The onions are fabulous but I had the heat up to medium-high before they actually started to caramelize. I think the creme fraiche needs a little something- maybe a teeny bit of lemon juice? Will try that with the next batch too.
natashanese
boston, MA
8/19/2010
A hit every time! I will be making it again this weekend for a fourth time. Doubles/Triples nicely and works well for large groups.
Pyper1
Ottawa
2/23/2010
Made these for NYE for BF. He loved them! Used puff pastry as I didn't have time to make from recipe but will next time. Also used Cheese and Chive cream cheese topped with carmelized onion. So tasty!
Anonymous
Issaquah
1/20/2010
I used frozen pie crust dough, cut rounds and baked in mini tins 2 days in advance. I also carmelized the onions in advance. To serve, I warmed the onions in the microwave, loaded the tarts with the onion and topped with a dollop of sour cream and chopped chive. Very pretty, simple and delicious!
butterchard
Sonoma CA
12/6/2009
sorry, vancouver, I didn't use creme fraiche either! bastardized the recipe completely by using store-bought phyllo cups -- put a dollop of boursin in the bottom, onions on top, then reheated in a 350 oven for five minutes. guests devoured them so fast the plate barely made it to the table. I'm sure creme fraiche is wonderful as well and maybe I'll try that next time, but if you're looking for a great foolproof way to caramelize onions this is the place.
Anonymous
New York, NY
1/25/2009
My family loved these and I will make them again because they are so easy. To A Cook from Vancouver, no need to get snotty with all of the people who added helpful comments. Yes, I did make it with Creme Fraiche and it was delicious. The last time I made them however, I was unable to get the Creme Fraiche so I used Greek style Plain Yogurt - worked great. My picky, non-health food eating husband, did not notice the difference and still gobbled them up.
Anonymous
Hoboken, NJ
11/29/2008
Ok. Did anyone actually follow the recipe and use creme fraiche? The point of these reviews is to find out how the recipe worked not to show off one's culinary artistry.
Anonymous
Vancouver
11/8/2008
These were great! I used gouda instead of creme fraiche. These were a big hit.
brandisimpson
salt lake city
10/12/2008
These were a really simple and delicious appetizer. I used whipped Philadelphia Cream Cheese instead of the Creme Fraiche and it worked great. I baked the tarts the night before, cooled and stored in a ziplock bag. Carmelized the onions the night before and just heated for 30 seconds in the micro before topping the tarts. I'm glad I did because it took much longer than 25 minutes to carmelize two large vidalia onions. Simple to assemble once guests arrived.
lauren1972
Flemington NJ
8/13/2008
