Pancetta, Onion and Gruyère Tartlets
These Pancetta, Onion and Gruyère Tartlets are loaded with cheese, caramelised onions and large chunks of smoked pancetta.
Servings: 18 tartlets
- 250 g gluten-free pastry
- 1 tablespoon butter
- 100 g pancetta or bacon lardons
- 1 large red onion peeled and diced
- 1 egg
- 2 egg yolks
- 200 g crème fraiche
- 115 g gruyère
- pinch nutmeg
- ½ teaspoon salt
- ½ teaspoon ground pepper
Prepare the gluten-free pastry according to the recipe and set in the fridge for an hour to chill.
In a medium sized saucepan heat the olive oil then add the pancetta and onions and cook on a low to medium heat for about 15 minutes until the pancetta has begun to crisp up and the onions have caramelised. Remove from the heat and leave to cool to room temperature.
Roll the pastry out on a floured surface to about 5mm thickness and cut out into 4 inch rounds
Press the pastry circles lightly into a 12 hole and 6 hole muffin tin and place back into the fridge for a further half hour.
In a large mixing bowl whisk the eggs and egg yolks with the crème fraiche. Add the gruyère, nutmeg and salt and pepper and mix until fully combined then stir in the bacon and onions.
Pour the filling evenly into the pastry cases then place in the oven.
Bake for 10 minutes at 180°C, then turn the heat down to 160°C and bake for a further 10 minutes.
Remove the tartlets from the oven and leave in the tins for about 5 minutes to settle then lift out to finish cooling on a wire rack.
For the gluten-free pastry then use use this recipe here which is absolutely delicious and perfect for these tartlets!
Calories: 192kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 343mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 0.6mg | Calcium: 69mg | Iron: 0.9mg