Comments on: White Onion and Pecorino Tarts

By: Dana

Dana — Sat, 23 Jan 2010 03:04:01 +0000

I love the look of those tart shells. What a brilliant idea – why have I never thought of that. I don’t have mini tart pans and it never occurred to me to try that. Gorgeous!

By: deana-Lostpastremembered

deana-Lostpastremembered — Sat, 23 Jan 2010 01:53:45 +0000

Another gorgeous recipe and photo… kudos!

By: Jessica

Jessica — Sat, 23 Jan 2010 01:29:33 +0000

I’ve never seen tart shells baked that way, but I like it! Can these tarts be made a day in advance?

By: Madalene

Madalene — Sat, 23 Jan 2010 01:28:21 +0000

Hi Jessica, Thank you for your comment on my White Onion and Pecorino Recipe.
Yes you can make the tarts a day in advance, I’d advise to keep them refrigerated and let them come to room temperature about 1 hour before serving.
The pastry will not be as crispy as it would be when you eat them on the same day than made however still superbly delicious.
Happy Baking!
Maddy

By: kate

kate — Fri, 22 Jan 2010 22:40:51 +0000

These look amazing! Lovely photos too.
I love the technique of draping the dough over the underside of the muffin tin! Great idea for next time I am making tartlets
~Kate

By: Carolyn Jung

Carolyn Jung — Thu, 21 Jan 2010 18:20:10 +0000

What a great side dish these would make with a nice roast. Perfect for a dinner party!

By: riya

riya — Thu, 21 Jan 2010 13:14:20 +0000

love the food presentation.. looks really nice & exotique.

By: For Years When Serving Prime Rib in Fancy Restaurants... - Cooking Forum

For Years When Serving Prime Rib in Fancy Restaurants... - Cooking Forum — Thu, 21 Jan 2010 10:57:41 +0000

[...] But tonight while cruising "Tastspotting" I saw a neat idea I liked even better! White Onion and Pecorino Tarts recipe and food photography by Madalene Bonvini-Hamel Food Fanatic an… These tiny little savory tartlets made in a mini muffin tin, and are both inventive and [...]

By: Angela@SpinachTiger

Angela@SpinachTiger — Sun, 20 Dec 2009 17:23:41 +0000

This looks fabulous. Thanks for twittering back.Love your site.

By: Rob

Rob — Wed, 23 Sep 2009 13:05:03 +0000

Made these for a bit of a do last Saturday and they went down a storm. Added a bit of cayenne pepper for some ‘bite’ and used the leftover filling with some reduced sherry in the Thermomix to make a sauce for chicken ballotine – delicious.