Croustades – made from thin slices of bread pushed into muffin tins, brushed with melted margarine and baked until crisp – are a great alternative to pastry for savory tartlets. Both the croustades and filling can be prepared ahead, then warmed and assembled for serving.
[quicklook-recipe prep_time=”20 min” cook_time=”35 min” serves=”12″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
- 12 thin slices white bread
- 1 tbsp margarine, melted
- 1 tbsp extra virgin olive oil
- 2 large onions, thinly sliced
- 1?4 cup (35 g) sun-dried tomatoes packed in oil, drained and roughly chopped
- 2 tsp finely chopped fresh thyme
- Salt and pepper
- 1?4 cup (30 g) walnut pieces
[step-list-wrapper title=”How to make it ” time=”55 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 450ºF. Lightly spray a 12-hole deep cupcake pan with cooking spray. Using a 7.5 cm pastry cutter, cut a disc from each slice of bread. Flatten each bread disc with a rolling pin, then press into the oiled cups to line them evenly, curving the edge of the bread slightly to make large scalloped edges.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Brush the bread cases with the melted margarine and bake for 8–10 minutes or until crisp and golden. Set aside in a warm place until ready to fill.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Heat the oil in a large heavy-based frying pan with a well-fitting lid. Add the onions and stir well. Cover with the lid and cook over a low heat for 20 minutes or until the onions are very soft.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Remove the lid, turn up the heat and cook rapidly, stirring, until the onions turn a dark golden brown. Remove from the heat and stir in the sun-dried tomatoes and thyme. Season with salt and pepper.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Divide the onion filling among the croustades, then scatter the walnut pieces over the top. Serve hot.[/step-item]
Some more ideas…
Ratatouille Tartlets: Soften 1 finely chopped onion in 1 tbsp extra virgin olive oil in a saucepan over a medium heat, then stir in 2 chopped garlic cloves and 1 small red pepper, deseeded and finely chopped. Cook, stirring frequently, for 2 minutes. Add 1 small eggplant and 1 zucchini, both cut into small cubes. Cook for 1 minute, then add 1?3 cup (50 g) finely chopped sun-dried tomatoes and 1 tsp chopped fresh thyme. Stir, then cover tightly and cook gently for 15–20 minutes or until the vegetables are tender. Season, then divide among the warm bread cases. Scatter 1?4 cup (45 g) toasted pine nuts over the tartlets, then serve.
If made ahead of time, keep the bread cases in an airtight tin. Cool the filling and keep in the refrigerator, then reheat just before filling the bread cases.
[cooking_tip]By regularly eating walnuts in moderate amounts, you may help to reduce blood cholesterol levels and guard against heart disease and cancer. This is because of the anti-oxidants found in walnuts: copper, selenium, vitamin E and zinc.[/cooking_tip]
[nutrition-info calories=”118″ calories_fat=”” fat=”6 g” sat_fat=”1 g” choles=”” sodium=”174 mg” carbs=”14 g” sugars=”3 g” protein=”3 g” fiber=”2g”] [/nutrition-info]