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Friday, May 26, 2017

Caramelized Onion Tartlets

The shells for these tartlets are made by pressing pieces of bread into muffin tins. The shells are brushed lightly with melted butter and baked until crisp. They are then filled with a mixture of onions and sun-dried tomatoes. Both the shells and the filling can be prepared ahead, then warmed and assembled for serving.

Cooking spray
1 tbsp (15 mL) melted butter
12 thin slices white bread
2 tsp (10 mL) olive oil
2 large onions, thinly sliced
12 sun-dried tomatoes packed in oil, drained and roughly chopped
2 tsp (10 mL) finely chopped fresh thyme
1⁄2 cup (125 mL) toasted walnut pieces
Salt and pepper

• Eating walnuts in moderation but on a regular basis may help to reduce blood cholesterol levels and guard against heart disease and cancer. This is because they contain omega-3 fatty acids, as well as vitamin E, selenium and other antioxidants.

• Traditionally, the shells for mini-tartlets are made from pie dough prepared with a high percentage of shortening or butter. In this recipe, the bread “shells” are brushed with just a small amount of butter and baked to get a similar result with a lot less fat.

Preheat the oven to 450°F (230°C). Lightly spray a 12-cup muffin tin with cooking spray. Using a 3-in. (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 muffin cups to line them evenly, curving the edge of the bread slightly to make large scallop shapes.
Brush the bread cases with the melted butter and bake until crisp and golden, about 8 to 10 minutes. Set aside in a warm place until ready to fill. (If made ahead, keep the bread cases in an airtight container.)
Heat the oil in a large, heavy skillet. 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.
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 lightly with salt and pepper. (If made ahead, cool the filling and keep in the fridge, then reheat just before filling the bread cases.)
Divide the onion filling among the bread cases, then sprinkle the chopped walnuts over the top. Serve hot.

Preparation time 20 minutes 
Cooking time 35 minutes 
Serves 12

Nutritional information 
Each serving (one tart) provides: calories 83, calories from fat 45, fat 5 g, saturated fat 1 g, cholesterol 3 mg,
carbohydrate 8 g, fibre 1 g, sugars 3 g, protein 2 g
Choices per serving: Carbohydrate 1⁄2, Fat 1

Eat to Beat Diabetes, Reader's Digest

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