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Recipe | Tartlets Two Ways

Recipe | Tartlets Two Ways

1: Tartlet with Caramelized Onion, Delicata Squash, Herbed Goat Cheese & BV Tradizionale

Makes ~18 3-inch tartlets

Ingredients:

(2) medium yellow onions, thinly sliced
(2 Tbsp) unsalted butter
Kosher salt
(3 oz) goat cheese
(1 tsp) minced fresh thyme
(1/3 cup) Balsamic Vinegar Methode Tradizionale
(1) small delicata squash, cut into very thin half-moons, lightly tossed in olive oil
(1) package store-bought puff pastry, thawed
(1) egg, whisked with 1 Tbsp water
Arugula to garnish

Directions:

  1. First, caramelize the onions. Heat a sauté pan over medium-low heat and add the unsalted butter. Once the butter has melted, add the onions and stir to coat with the butter. Allow the onions to cook for ~45 minutes, or until they’re soft, melty and a deep brown color. Throughout the cooking process, make sure to stir the onions every few minutes. You may need to adjust the heat depending on your stove. Once the onions are nice and caramelized, add a pinch of kosher salt, to taste. Set aside to cool.*
  2. Make the herbed goat cheese. Stir together the goat cheese, thyme and 3 Tbsp of water until smooth. Set aside.
  3. Make the balsamic reduction. Add the balsamic to a small saucepan and simmer over low heat for ~10 minutes until the balsamic has reduced by half. Swirl the pan every couple of minutes to prevent scorching. Set aside.
  4. Preheat the oven to 400 degrees F. Remove the puff pastry from the fridge and use a rolling pin to roll out the puff pastry sheets on a lightly floured board. Roll out the puff pastry until even and smooth. Use a 3-inch circle biscuit cutter to cut rounds of puff pastry. You should be able to get 9 rounds from each sheet of pastry, so 18 rounds total.
  5. Time to assemble the tarts! Add a spoonful of herbed goat cheese in the center of each puff pastry round, making sure to leave ~1/2-inch border around the edges. Top the goat cheese with a spoonful of caramelized onions and few fanned out slices of delicata squash. Finish with a pinch of flakey sea salt.
  6. Brush the edges of the puff pastry with the egg + water mixture and transfer to the oven to cook for ~15-20 minutes, until the edges of the puff pastry are golden and puffed up.
  7. Finish with a drizzle of the balsamic reduction and a couple arugula leaves.

Notes:

Don’t be scared of caramelized onions — they just take time and a little bit of attention! Here are a few tips.

  1. Be patient! These do take a bit of time, but the end product is so worth it.
  2. Make sure you manage the heat of your stove - if you feel like the onions are browning too quickly or starting to burn, just turn down your heat.
  3. Stirring the onions every few minutes is important to prevent burning + promote even cooking.
  4. I recommend waiting to salt the onions until the very end. Salt draws out moisture, which can inhibit the browning + caramelization if added at the beginning.

 

    2: Tartlets with Pear, Brie, Thyme & Balsamic of Modena

    Makes ~18 3-inch tartlets

    Ingredients:

    (1/3 cup) Balsamic Vinegar of Modena (1) package store-bought puff pastry (2) pears, thinly sliced (6 oz) Brie cheese, cut into ~1-inch pieces (rind on) (5) sprigs fresh thyme, cut in half Flakey sea salt (1) egg, whisked with 1 Tbsp water Watercress to garnish

    Directions:

    1. Preheat the over to 400 degrees F.
    2. Make the balsamic reduction. Add the balsamic to a small saucepan and simmer over low heat for ~10 minutes until the balsamic has reduced by half. Swirl the pan every couple of minutes to prevent scorching. Set aside.
    3. Remove the puff pastry from the fridge and use a rolling pin to roll out the puff pastry sheets on a lightly floured board. Roll out the puff pastry until even and smooth. Use a 3-inch circle biscuit cutter to cut rounds of puff pastry. You should be able to get 9 rounds from each sheet of puff pastry, so 18 rounds total.
    4. Assemble the tarts. Lay down a piece of brie cheese on each puff pastry round. Top with three slices of pear, fanned out, a half sprig of thyme and a pinch of flakey sea salt.
    5. Brush the edges of the puff pastry with the egg + water mixture and transfer to the oven to cook for ~15-20 minutes, until the edges of the puff pastry are golden and puffed up.
    6. Finish with a drizzle of the balsamic reduction and a few watercress leaves.

    Notes:

    1. I recommend using Bosc of Bartlett pears for this recipe. They’ll hold their shape while cooking and won’t break down in the oven.
    2. My all-time favorite brie cheese is a double-cream brie called Fromage D'affinois. Whole Foods or any local specialty market will have it!

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