Tuesday, May 18, 2021

CARAMELIZED ONION TARTLET


 CARAMELIZED ONION TARTLET 




This little pie comes with an excellent combination, this recipe makes a 4 inch circle, but I'm assuming it could work on a mini appetizer scale or even bake for a mini muffin pan too.


INGREDIENTS

1/2 cup balsamic vinegar

2 tablespoons sugar

1 sheet of puff pastry, melted

1 ingredient beaten with a touch milk

6 to eight C caramelized onion jam (from this post)

4 slices of chevre , about 1/2 to 3/4 inch thick

Thyme leaves, about 4 stalks

Freshly ground black pepper


INSTRUCTIONS

1.Prepare balsamic vinegar syrup: Boil the vinegar during a small saucepan until it reduces by half. Add sugar and simmer until you've got the syrup covering the spoon. Let it cool and chill until it thickens.

2.Preheat oven to 425 degrees F.

3.Cut the puff pastry into 4 4-inch circles and place them on a baking sheet lined with parchment paper.

4.Using a 2 1/2 inch kitchen utensil , dig half circles, creating 1 inch outlines. Don't cut it entirely.

5.Puncture the middle of the loop (within the two 1/2 inch limit) several times with a fork.

6.Brush the outer 1 inch with ingredient .

7.Spread the onion jam within the center of the mixture on the sting of the cut.

8.Garnish the middle with round chevre and sprinkle with thyme and black pepper.

9.Bake, 20 to 22 minutes, until golden brown and fluffy.

10.Sprinkle with balsamic syrup.