Grilled Onion Tartlet

I've never been big into baking and doughs. They have just never been my thing. So, I do like to take advantage of a solid packaged puff pastry every so often, but of course, I have to do my own twist to make it something extra special and delicious. Enter this Grilled Onion Tartlet made on the Alchemy. The puff pastry is par-baked in the Alchemy smoker and then filled with a creamy bechamel sauce and then topped with grated gruyere, thinly sliced tomato, grilled onions, and crispy grilled bresaola and then goes back into the smoker for that cheese to melt and the flavours to meld. Once the done, the tartlet is sprinkled with a light and fresh basil gremolata, sliced and served. Whether you're looking for something different to make with your grocery store's packaged puff pastry, or trying to impress your guests while entertaining, this recipe is for you. Keep reading to find out how to make my Grilled Onion Tartlet, or jump to the full recipe.

Set smoker to 375-400F. Peel and slice the onions into rounds.

Add the sliced onions to the flattop with oil to grill, flipping at least once.

Add the slices of bresaola to the flattop to grill, flipping midway, remove once crispy.

Place the puff pastry sheet in a medium cast iron pan, pull it until it can be folded slightly over the edges, and press down gently with your hands to flatten into the pan.

Brush the puff pastry with beaten egg, then place in the smoker.

Bake the puff pastry for about 5-8 minutes, or until golden and par-cooked, then remove from the smoker and set aside.

While the puff pastry bakes, make your bechamel by adding a pan to the grill and adding in the butter. Grate a clove of garlic and add to the butter and stir. Grate the zest from one lemon into the pan. Mix. Sprinkle the flour one tablespoon at a time, into the butter, mix.

Meanwhile, make your bechamel by adding a pan to the grill and adding in the butter. Grate a clove of garlic and add to the butter and stir. Grate the zest from one lemon into the pan. Mix. Sprinkle the flour one tablespoon at a time, into the butter, mix.

Remove the bechamel from the heat. Spread into the puff pastry shell.

Grate the gruyere and sprinkle on top of the bechamel. Slice the tomato into rounds and place on top of the cheese. Add the grilled onions on top of the tomatoes and place the grilled bresaola throughout the tartlet, under the onions.

Drizzle the whole thing with 1 tsp olive oil and place back in the smoker. Cook about 10 minutes, or until cheese it melted.

While the tartlet bakes, finely chop the fresh basil. Drizzle with olive oil and chop more. Add to a bowl.

Drizzle with more olive oil to thin it out, squeeze in the juice from half a lemon, and season with salt and pepper and mix.

Take the tartlet out of the smoker and carefully remove from the pan onto a plate or cutting board. Drizzle with the gremolata, season with salt and pepper and serve.

And now for the full recipe...

Grilled Onion Tartlet

Serves 4 to 6 people

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

2 large red onions

3 medium white onions

Canola oil

5-6 slices bresaola

puff pastry

1 egg

1/4 cup butter

1 clove garlic

Zest from one lemon

1-2 tbsp flour

2-3 tbsp milk

1/2 cup grated Gruyere

1 large heirloom tomato

1 tsp olive oil

Gremolata:

2 tbsp chopped fresh basil

1-2 tbsp olive oil

Juice from 1/2 lemon

Salt

Pepper

How to Make A Grilled Onion Tartlet

Set smoker to 375-400F.

Peel and slice the onions into rounds, add to the plancha with oil to grill, flipping at least once.

Add the slices of bresaola to the plancha to grill, flipping midway, remove once crispy.

Place the puff pastry sheet in a medium cast iron pan, pull it until it can be folded slightly over the edges, and press down gently with your hands to flatten into the pan. Brush the puff pastry with beaten egg. Place in the smoker for about 5-8 minutes, or until golden and par-cooked then remove from the smoker and set aside.

Meanwhile, make your bechamel by adding a pan to the grill and adding in the butter. Grate a clove of garlic and add to the butter and stir. Grate the zest from one lemon into the pan. Mix. Sprinkle the flour one tablespoon at a time, into the butter, mix. Slowly pour in the milk to the pan while mixing, and continue to mix until smooth. Remove from the heat. Spread into the puff pastry shell.

Grate the gruyere and sprinkle on top of the bechamel. Slice the tomato into rounds and place on top of the cheese. Add the grilled onions on top of the tomatoes and place the grilled bresaola throughout the tartlet, under the onions. Drizzle the whole thing with 1 tsp olive oil and place back in the smoker. Cook about 10 minutes, or until cheese it melted.

While the tartlet bakes, finely chop the fresh basil. Drizzle with olive oil and chop more. Add to a bowl. Drizzle with more olive oil to thin it out, squeeze in the juice from half a lemon, and season with salt and pepper and mix.

Take the tartlet out of the smoker and carefully remove from the pan onto a plate or cutting board. Drizzle with the gremolata, season with salt and pepper and serve.

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