Some only use these miniature cuties for pickling but they’re not only cuter, but also sweeter than their larger relatives, and goes with almost anything when simply fried soft and golden. Serve this rich, delicious tart with a green salad or as a side dish. Replace dry-cured ham (or fried bacon) with lightly fried mushrooms, bell peppers or eggplant for a vegetarian option.
I adjusted the recipe for the crust after these pictures were taken, making it a lot less crumbly. The crust recipe below hold together very nicely and is great for any savory tart.
½ cup almond flour
⅓ cup potato starch
⅓ cup tapioca flour
½ teaspoon salt
2 tablespoons cold butter
1 large egg
Mix dry ingredients and cold butter using a pastry cutter or your fingers until crumbles are formed. Add the egg and keep working the crumbles until they form a dough.
Press dough into a 4½ x 13 inches or similar size tart pan and pre-bake at 350F/175C for 15 minutes.
12 oz pearl onions
¼ teaspoon black pepper
1 tablespoon finely minced fresh rosemary
4 oz dry-cured ham (or fried bacon)
4 oz brie cheese
¾ cup heavy cream
¾ cup milk
¾ cup grated parmesan cheese
3 large eggs
Slowly fry peeled pearl onions with black pepper and rosemary on low to medium heat until soft and golden. Set aside.
Lightly whisk heavy cream, milk, eggs and grated parmesan cheese together and pour into pre-baked crust. Bake at 350F/175C for 30-45 minutes until a knife comes out clean.
Top tart with dry-cured ham (or fried bacon), sliced brie and pearl onions and continue to bake for an additional 5 minutes.
Let rest for 5 minutes before serving.
Photography by Philip Blankenship.