Caramelized Onion Tarts
Chef 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.
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.
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
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