Caramelized Onion & Asparagus Tartlets
These caramelized onion and asparagus tartlets are the perfect dish to make for a weekend lunch/brunch. The crust is my classic pate brisee that I used to make when I was the pastry chef at LuLu. This version has gotten a healthy-ish makeover but is still perfectly tender and flaky. I’ve added a bit of whole wheat flour and chia seeds, and cut down on the butter by adding a bit of algae oil. If you aren’t already cooking with algae oil, I highly recommend you look into it. It’s a totally neutral tasting oil, similar to canola. But unlike canola, algae oil is rich in omega fatty acids. One tablespoons contains as much as 6 ounces of salmon or an entire avocado. It also has 75% less saturated fat than olive oil, though I still love olive oil, too. Most markets carry algae oil, but if you can’t find it, you can order it online. Just to clarify, because I know this sounds a bit like a sales pitch. I’ve worked with Thrive algae oil in the past, but no one is paying me to say this. I’m just passing on what I’ve learned to you.
Caramelized Onion & Asparagus Tartlets with a Chia Seed Crust
For the Chia Seed Crust:
1 1/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2 tablespoons chia seeds
5 ounces cold butter, cut into 1/2” cubes
2 tablespoons algae or olive oil
2 egg yolks
3 tablespoons water, very cold
Grease eight 4” round individual tart pans or one 9” round tart pan. Combine the flours, salt and chia seeds in a stand mixer, using the paddle attachment. Add in the cubed butter all at once. It must be very cold. Mix on medium speed until the butter is in pebble size pieces. Pour in the oil, yolks, and water. Mix just until a dough forms. Transfer the dough to a lightly floured surface and roll to 1/4” thick. Line the greased tartlet shells and chill for at least one hour, or until ready to use. They can be refrigerated two days or frozen up to a month. If freezing, thaw overnight in the refrigerator before using.
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