These onion tartlets are on their own a good recipe for buffets, snacks and picnics as we like them in Morocco and probably everywhere else.
But honestly the star of this post has to be this lactose-free dough has all working for it. It’s fuss-free and forgiving. It works for small moulds and has a good texture. Most importantly, it does not spring back. It’s just perfect even for beginners.
I have to admit that I bought about 48 mini petits-fours moulds years ago, following on my elder sister and my mother before here..I knew I will be putting them to good use one day but I just felt like any dough will puff if baked blank even after pricking it. And no I couldn’t see myself filling each tiny mould with beans as it would have been too much work..
To make a sweet version of this lactose-free dough, you just reduce the salt, replace the flavourings and add 30 to 50g of sugar.
All the credit for this finding goes to Piroulie whose blog was a real inspiration when I started with this blogging experience. She’s been one of the must trusted French bloggers since blogging has started.
While the quiches need the filling to cook and the base to be shaped, the dough itself take literally less than 5 minutes to make.
I find freezing it before baking helps keeping the shape perfect.
This recipe is freezer-friendly at any stage: either when you make the dough or shape it in its moulds, or fill it (without the cream though) or even bake it all.
You can also make the dough casings a few days earlier, bake them blank and keep them in an airtight container over the counter..
Makes 50 + mini quiches and tartlets
Prep: 20 min – Baking: 10 min (blank) to 30 min (filled)
The lactose-free quiche base
- 300g flour (more or less)
- 90 ml of boiling water
- 10 ml of vinegar
- 100 ml of oil (50%-50% olive oil/veg oil for me)
- 1/2 tsp of salt
- 5 g of baking powder
- Black pepper, tarragon or oregano or thyme (optional)
For the onion filling
- 2 medium-size yellow/white onion, finely sliced
- 1 tbsp of olive oil
- 1 tsp of butter
- A good sprinkle of thyme or/and oregano
- Salt and black pepper to taste
- About 3 bits of sun-dried tomatoes in oil, chopped
For the cream mix
- 100 ml of single or fresh cream
- 1 egg, small
- Salt, pepper to taste
- A pinch of nutmeg
For the pepper filling
- About 2 cups of sliced sweet peppers, mixed colours
- 1 clove of garlic
- 2 tbsps of tomato puree or grated tomatoes
- 1 tsp of harissa paste (optional)
- Salt and pepper to taste
- Black olives or black olive tapenade
- A good sprinkle of thyme or oregano
- A few cuts of khlii
- 100 g of grated cheese (Gruyere, Edam, Provolone…)
- A few parsley leaves
Mix all ingredients together except flour and baking powder which you need to add just afterwards.
Combine to a dough.
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.
Cut shapes that will fit into your moulds, press the bottom to expel air and the edges firmly.
Prick as much as you can.
You can either freeze this at this stage or fill it and freeze it or bake it black and freeze it.
I freeze the dough in the moulds for 15 minutes, by the time the oven is well preheated.
Assembly and baking
Preheat the oven at 180 degrees C. Place all the mini-moulds in a baking sheet.
Bake for 8 to 10 minutes.