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Recipes

Caramelized Onion Tarts

Caramelized Onion TartsChef Perry Hoffman, the youngest American chef ever to receive a coveted Michelin star rating, knows a thing or two about keeping his diners happy. Borrow from his wisdom at your next dinner party with these delightful little tarts paired with Chandon bubbly.

Caramelized onions:
3 each yellow or Maui onions (sliced in half then slice thin)
2 tablespoons olive oil
2 teaspoons salt

In a large sauté pan add oil and heat over medium-low flame. Add onions, Sauté onions for at least one hour stirring constantly so onions don’t burn. Let the onions get as caramelized as possible. Finish with the salt. Tarts: 30 each 1 ½ inch circles of puff pastry dough (cut when dough thawed) 1 each egg yolk 2 tablespoons water Procedure In a small bowl whisk together the egg yolk and water, set aside. On a sheet tray lined with parchment paper place the puff pastry circles down and brush with egg wash. Bake a 400F for about 10 minutes or until nicely browned. Let cool.

Garnish:
15 each nicoise olives cut in half lengthwise
30 each sprigs of chervil

To assemble Using your finger, carefully punch a small hole in the center of each puff pastry round. Place a spoonful of caramelized onions in each tart. Garnish with half an olive and a sprig of chervil on each one. Serve Immediately.

Makes 30 small tarts