Moroccan khlii tartlets

Lactose-free Moroccan khlii tartlets

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Those mini-tartlets with naturally caramelised onions and bits of khlii (which you can replace with smoky bacon) are really irresistible, especially if you serve them along with pickles.

I prefer to use this fuss-free dough as a base to make them but you can use a savoury shortcrust of puff pastry dough.

This recipe is freezer-friendly at any stage: either when you make the dough or shape it in its moulds, or fill it or even bake it all.

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Moroccan khlii tartlets

Moroccan khlii tartlets. Credit @Nada Kiffa

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Moroccan khlii tartlets

Moroccan bitesize khlii tartlets are easy to make. I would suggest you make you own dough unless you can'r do othewise. These tartlets are freezer-friendly at any stage of the making. Very handy for buffets and last minutes visitors.

Lactose-free dough

  • 300 gram flour
  • 90 ml boiling water
  • 10 ml white vinegar
  • 100 ml oil (50/50 olive oil/vegetable oil)
  • 5 gram baking powder
  • ½ tsp salt
  • ¼ tsp pepper
  • tarragon or thyme (optional)

For the filling

  • 2 onions (medium-size, finely sliced)
  • 100 gram khlii (or jerk meat, in small strips)
  • 100 gram cheese (grated, lactose-free or Edam, gruyère for a Non-lactose free version)
  • 1 tbsp olive oil
  • 1 tsp butter
  • salt and pepper (to taste)
  • 3 sundried tomatoes (or confit of tomatoes or cherry tomatoes)

For garnishing

  • parsley leaves
  1. Start preparing the filling that needs cooking to allow time for it to cool.

Onion filling

  1. Allow the onions to sweat in olive oil for a minute. Season with salt and pepper.

  2. Add 1/2 cup of water and cover. Onions need to become tender and water must evaporate. This step should take about 20 minutes.

  3. Add the butter and herbs and stir. The onions should start turning from creamy to nicely golden.

  4. Set aside to cool. Fold in sun-dried tomatoes and bits of khlii.

The dough

  1. Mix all ingredients together except flour and baking powder which you need to add just afterwards. Combine to a dough.

  2. Roll over a floured surface as thin as you can (about 1 mm). Do not over-flour the surface so the dough keeps a good texture after it's baked.

  3. Cut shapes that will fit into your moulds, press the bottom to expel air and the edges firmly.

  4. Prick them as much as you can

  5. At this stage, you can either freeze the dough shells before or after you fill them or bake them and freeze them later on.

  6. I freeze the dough in the moulds for 15 minutes, by the time the oven is well preheated.

Assembly and baking

  1. Preheat the oven at 180 degrees C. Place all the mini-moulds in a baking sheet. Blank bake the dough for about 12 – 15 min.

  2. Place the onions mixed with sun-dried tomatoes and khlii bits on top. Sprinkle some grated cheese.

  3. Bake for about 5-7 minutes.Serve at room temperature.

 

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