The key to proper sauteeing really has to do with the heat of your pan. While you want to be careful not to burn your onions, you also want to make sure that the oil and pan are hot enough to evaporate the liquid that is released from the onions as they cook to brown them properly. These tartlets can also be made as one tart and served family-style, if you prefer.
Makes 6 tartlets
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
- 1//2 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1 1/2 t. salt, divided
- 4 T. soy margarine, such as Willow Run
- 1/2 cup cold water
- 1 T. olive oil
- 3 large onions, sliced into rings
- 4 1/2 T. and 1 t. sugar, divided
- 1 T. red wine vinegar
- 1/2 cup soymilk powder
- 2 cups unsweetened plain soymilk, such as Silk
- 1 1/2 cup soy yogurt
- 1 T. Dijon mustard
Preparation:
1. Preheat the oven to 375 F.
2. Combine the flours and 1/2 t. of the salt salt in a small mixing bowl. Cut in the soy margarine using a pastry cutter until the mixture resembles fine crumbs. Add the cold water and mix to form a soft dough. Shape the dough into a disk, wrap in plastic wrap and refrigerate for 15 minutes.
3. Meanwhile, heat the oil in a heavy-bottomed skillet over medium heat. Add the onions and 1 1/2 T. of the sugar and cook until caramelized, about 10 minutes. Add the vinegar and cook for 2 minutes more. Remove from heat and set aside.
4. Roll out the dough on a lightly floured surface until 1/8" thick. Fit the dough into the tartlet pans, cutting the edges so that the dough is flush with the edge of the pans. Prick the bottoms of the tartlets with a fork and bake until lightly browned, about 10 minutes. Remove from the oven and allow the crusts to cool while preparing the filling.
5. Combine the soymilk powder with a small amount of water and stir until well combined.
6. In a small saucepan over low heat, combine the soymilk powder mixture, soymilk, soy yogurt, mustard, the remaining 1 t. salt and the remaining 3 T. and 1 t. sugar. Stirring frequently, cook until mixture is thickened, about 5 to 7 minutes. Add more salt to taste and remove the pan from the heat.
7. Pour the filling into the crusts. Top with the caramelized onions, and bake for about 15 minutes, or until tartlets are golden brown. Serve warm or cold.
