When I was down to the last half dozen cipollini onions from my garden, I knew I needed to find some special use for them. Cipollini onions are marvelous little things, small and flat and full of sugar. All that sugar makes them carmelize beautifully, so I wanted to come up with a recipe that would almost be a dessert.
I decided to make little hand-pies that would contain exactly one roasted cipollini apiece. I started by making a half batch of Tyler Florence’s Honey Roasted Cipollini Onions, though I increased the roasting time to let the onions get good and brown (and to let the honey-balsamic glaze cook down into a thick goo).
At the same time, I blind-baked some tartlet crusts in my muffin pan. I had made up a batch of the very simple whole wheat pastry crust recipe here, using a combination of lard and butter as the fat. After blind-baking the crusts, I dropped about a tablespoon of crème fraîche into each crust.
Then I dropped a roasted cipollini onion into the center of each tart and drizzled plenty of extra honey-balsamic syrup into the little cups.
These went into the oven for 20 minutes or so, until everything got nice and bubbly. Then I topped the tarts with a little thyme.
The tart was incredibly sweet and rich, almost too rich. When I cut into the tart with a knife and fork, the crust just fell apart and syrup and cream flowed everywhere. Totally decadent.