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Baluchon Cheese and Caramelized Onion Tarts
2013-08-06
https://www.metro.ca/userfiles/image/recipes/tartelettes-baluchon-oignons-caramelises-5495.jpg
PT05M
PT30M
PT35M
Preheat oven to 400°F (200°C).Bake tart shells 10 minutes or until golden.In a food processor, mix cheese, eggs, cream and nutmeg together until smooth. Season with salt and freshly ground pepper. Set aside.Caramelized onionsMelt butter in a big skillet and cook onions over medium heat for 5 minutes or so until golden brown. Add sugar and balsamic vinegar. Continue cooking for 5 minutes until onions are caramelized. Add rosemary. Season with salt and freshly ground pepper. Spoon Baluchon mixture into tart shells. Top with caramelized onions. Bake about 10 minutes or until filling is golden brown.
12
www.fromagesdici.com
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12 frozen tart shells
1 cup (250 mL) grated, rind removed Baluchon cheese
2 egg
1 cup (250 mL) table cream (15% m.f.)
of grated nutmeg
Salt and freshly ground pepper to taste
caramelized onions
3 Tbsp. (45 mL) butter
1 cup (250 mL) halved pearl onion
2 Tbsp. (30 mL) sugar
1 Tbsp. (15 mL) balsamic vinegar
1 Tbsp. (15 mL) chopped fresh rosemary
Salt and freshly ground pepper to taste
Baluchon Cheese and Caramelized Onion Tarts
12
tarts
0:05
Preparation
0:30
COOKING
0:35
TOTAL TIME
Ingredients
-
12
frozen tart shells
-
1 cup
(250 mL)grated, rind removed Baluchon cheese
-
2
egg
-
1 cup
(250 mL)table cream (15% m.f.)
-
of grated nutmeg
-
Salt and freshly ground pepper to taste
-
caramelized onions
-
3 Tbsp.
(45 mL)butter
-
1 cup
(250 mL)halved pearl onion
-
2 Tbsp.
(30 mL)sugar
-
1 Tbsp.
(15 mL)balsamic vinegar
-
1 Tbsp.
(15 mL)chopped fresh rosemary
-
Salt and freshly ground pepper to taste
Preparation
Preheat oven to 400°F (200°C).
Bake tart shells 10 minutes or until golden.
In a food processor, mix cheese, eggs, cream and nutmeg together until smooth. Season with salt and freshly ground pepper. Set aside.
Caramelized onions
Melt butter in a big skillet and cook onions over medium heat for 5 minutes or so until golden brown. Add sugar and balsamic vinegar. Continue cooking for 5 minutes until onions are caramelized. Add rosemary. Season with salt and freshly ground pepper. Spoon Baluchon mixture into tart shells. Top with caramelized onions. Bake about 10 minutes or until filling is golden brown.
Source :
www.fromagesdici.com
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
