Mini tartlets with red wine onions, pears and Mondseer
Ingredients
| 150 g | cold butter |
|---|---|
| 1 | small egg |
| 300 g | Flour |
| 1 | pinch of salt |
| Butter and flour for greasing the molds |
| 200 g | WOERLE Mondseer hay milk cheese |
|---|---|
| 2 | large green onions |
| 1 EL | Butter |
| 150 | ml of red wine |
| 1 EL | Sugar |
| 1 | Bay leaf |
| 1 | fresh sprig of thyme |
| 2 | pears |
| salt & pepper |
Preparation
For the dough, quickly knead the butter, flour, egg and salt into a smooth dough. Wrap in a kitchen towel and let rest in the fridge for about 20 minutes.
For the red wine onions, peel the onions and cut into rings. Melt 1 tablespoon butter in a casserole and sauté the onion rings in it. Add the sugar and let it caramelize slightly, then deglaze with the red wine, add the bay leaf and thyme and simmer for about 20 minutes. Then remove from the heat, season with salt and pepper and allow to cool slightly.
Meanwhile, grease and flour the wells of a muffin tin, roll out the shortcrust pastry and line the wells of the muffin tins with it. Bake blind at 180°C for about 7 minutes.
Wash and slice the pears, grate the cheese. Fold two-thirds of the cheese under the red wine onions, set the rest aside.
Now fill the pre-baked mini tartlets with 1 large tablespoon of red wine onions, cover with pear slices and sprinkle with cheese.
Bake at 180°C for another 15 minutes until the cheese is browned.
