Mini tarts with mature havarti, potato, whipped ricotta and caramelised onions.
These mini tarts are among the best things I have made – full of flavour, creaminess and a crisp base, all in one mouthful.
The tarts are made with mature havarti, small cubes of potato (raw or cooked – either works) and a simple egg mixture, baked in the oven until golden and set. Once they have cooled a little, I top them with whipped ricotta and a generous spoonful of caramelised onions that have simmered slowly and gently until sweet and meltingly soft.
This is the kind of recipe that can do a bit of everything – it works as a starter for guests, a light lunch with salad or as part of a tapas spread. If you are serving them for lunch, I would suggest 2 tarts per person – but you can also make them smaller and serve them as little bites or canapés for New Year’s Eve or other festive occasions.
I use ready-made shortcrust pastry – it makes things extra easy – but I have of course linked to the homemade version I use myself when there is time and inclination to make the pastry from scratch.
Serving tip
You can easily prepare the tarts earlier in the day, or the day before, and warm them briefly in the oven just before serving.
The whipped ricotta and caramelised onions can also be made the day before. The onions should be gently warmed before serving to bring back their soft, silky texture.
Then all that is left is to assemble the tarts before serving.
Mini tarts with havarti, whipped ricotta and caramelised onions
Ingredients
Caramelised onions
- 1/2 kg onions
- 25 g butter
- 3 sprigs thyme (optional)
- 1/2 tbsp sugar
- 1 tsp balsamic or red wine vinegar
- Salt
The tarts
- 1 shortcrust pastry
- Or use this recipe – click here
- 100 g potatoes, raw or cooked – cut into small cubes
- 100 g mature havarti, cut into small cubes
- 6 sprigs fresh thyme, leaves picked
- 3 eggs
- 75 ml milk or cream
- 250 g ricotta
- Salt and freshly ground pepper
- Oil
Method
Caramelised onions
- Peel and halve the onions, then slice them into thin strips.
- Melt the butter in a deep frying pan over a medium heat, let it foam up, then add the onions. Cook the onions for about 5 minutes, until they begin to soften, then season with a little salt and tuck in the bunch of thyme.Cook the onions over a low-medium heat for about 30-40 minutes, or until they start to turn lightly golden – stir regularly.
- Remove the thyme once the onions are lightly golden. Sprinkle over the sugar and continue cooking until they begin to brown. Now you need to keep a close eye on them. Stir regularly, scraping the base of the pan with a spatula so the browned bits are folded back into the onions. Let the onions cook until they brown, then stir – avoid stirring constantly. The onions release their natural sugars, along with the sugar you have added – and that is what browns on the base of the pan and should be stirred back into the onions. Just make sure it does not burn.If they seem dry, you can add a couple of tablespoons of water.
- Add the vinegar and stir it well into the onions, then leave them over a very low heat until the tarts are ready to assemble. They should not be too hot.
The tarts
- Divide the pastry into 6 equal pieces. Grease the tins with a little oil and press the pastry into them. Trim away any excess pastry from the edges.If you are using ready-made pastry and it is round, divide it into 4 pieces, then gather the trimmings you cut away as you line the tins, re-roll them and use them for the last 2 tins.If you are using a ready-made pastry that is square, it will stretch comfortably to 6 tins.
- Prick the bases with a fork and blind bake them in a preheated conventional oven (top and bottom heat) at 180°C for about 8-10 minutes.If you like, lay a small piece of baking parchment over each pastry case and fill with dried beans or similar before blind baking – it helps the pastry hold its shape.
- Meanwhile, whisk together the eggs and milk and season with salt and freshly ground pepper.
- Divide the havarti and potato cubes between the part-baked cases. Sprinkle with thyme and pour over the egg mixture – it should come right up to the edge of the pastry.
- Return the tarts to the oven and bake for a further 30-35 minutes, until golden and set all the way through.Let the tarts cool slightly before topping.
- Meanwhile, put the ricotta in a mini chopper or similar, season with a pinch of salt and whip the ricotta until soft and creamy. This takes 3-4 minutes, and I recommend scraping down the sides a couple of times along the way.Chill until the tarts are ready to serve.
- Spread a generous spoonful of whipped ricotta over the top of each tart and spoon the caramelised onions on top.
- Sprinkle with fresh thyme and season with freshly ground pepper before serving.
Nutrition
Premium
Kan man mon bruge tarteletter i stedet for tærtedej
Hej Linda
Jeg har ikke prøvet, men altså jo – det kan man måske nok. Men det må komme an på en prøve 🙂
Warm wishes, Dianna
Jeg fik lige en tanke… tror du det vil være lækkert med en lille smule citronskal i ricottaen? Jeg tænker bare at den måske er lidt tung
Hej Jane
Ja absolut, det kan du smage til med:)
Warm wishes, Dianna
Hvor mange personer/stk er opskriften til? 🙂
Hej Mai
6 små tærter på ca 10 cm i diameter:)
Warm wishes, Dianna
Hvordan vil du opvarme tærterne dagen efter for at få tærtenbunden sprød igen?
Hej Janr
Ud af formen med dem, og så et par hundrede grader i 8 minutters tid – så er de gode igen:)
Warm wishes, Dianna
Kan den laves som en stor tærte ?
Hej Dorthe
Det kan den sagtens ja:)
Men du skal have mere fyld – ville nok gå med 1/2 portion ekstra fyld til en stor tærte:)
Warm wishes, Dianna
De ser så lækre ud! Men jeg vil gerne lave en stor tærte i stedet for de små. Vil det være samme mængder og lidt længere i ovnen?
Hej Jeanette
Det kan den sagtens ja:)
Men du skal have mere fyld – ville nok gå med 1/2 portion ekstra fyld til en stor tærte:)
Tiden passer meget godt til en stor tærte også, måske + 5 minutter:)
Warm wishes, Dianna
Jeg vil bruge færdig butterdej i stedet for mørdej – hvad siger du til det?
Hej Mariann
Det har jeg ikke prøvet at bruge i små forme, men tænker sagtens det kan gøres – men den vil naturligvis hæve op på en anden måde:)
Warm wishes, Dianna
Kan man lave løgene inden og blot lune inden servering?
Tak for mange gode opskrifter
Hej Louise
Det kan du i hvert fald – de holder fint på køl i en lille uges tid:)
Warm wishes, Dianna
Skal kartoflerne koges og skæres i små stykker?
Hej Pernille
De kan både være kogte eller rå – de når fint at blive tilberedt fordi ternene er så små:)
Warm wishes, Dianna
Waoow mini tærter!! De ser vildt lækre ud, dem vil jeg forsøge at lave. Er det mon kogte kartofler du bruger? Jeg er stor fan af dine mange opskrifter!!⭐️
Hej Mette
Tak for de søde ord, det gør mig så glad at høre:)
Du kan faktisk bruge både kogte eller rå, da stykkerne er så små når de sagtens at blive tilberedt:)
Warm wishes, Dianna