Active Time

　　30 min

　　Total Time

　　45 min

　　

Ingredients

Makes 12 hors d'oeuvres

　　2 cups very thinly sliced onion (about 2 onions)

　　1 1/2 tablespoons unsalted butter

　　2 tablespoons water

　　3/8 teaspoon salt

　　1/8 teaspoon black pepper

　　1 (9-inch) refrigerated pie shell (from a 15-ounce package)

　　3 tablespoons crème fraîche at room temperature

　　1 1/2 teaspoons finely chopped fresh chives

　　

Special Equipment

a 2 1/4-inch round cookie cutter; a mini-muffin pan with 12 (1/8-cup) muffin cups

　　

Step 1

Put oven rack in middle position and preheat oven to 375°F.

　　

Step 2

Cook onion, butter, water, salt, and pepper, covered, in a 10-inch heavy skillet over moderately low heat, 10 minutes. Remove lid and cook, stirring frequently, until onion is deep golden brown and very tender, about 25 minutes.

　　

Step 3

While onion cooks, roll out dough to slightly less than 1/8 inch thick. Cut out 12 rounds with cutter and lightly press each into a mini-muffin cup. Bake until pale golden, 10 to 12 minutes. Remove tartlet shells from muffin pan.

　　

Step 4

Stir together crème fraîche and chives and divide among shells, then top with caramelized onions.