A lovely light meal for family or guests this weekend, serve with rocket and watercress and plenty of torn baguette. Simple to prepare and easy on the taste buds.
Enjoy with a glass of chilled white Chablis or Prosecco.
Caramelized-Onion and Gruyère Tarts with Parmigiano-Reggiano
400g grated Gruyère cheese
10 tbsps. grated Parmigiano-Reggiano cheese
225g. Cream cheese
1 tbsp. Dijon mustard
1 tbsp. Chopped fresh oregano
¾ tsp. fresh ground pepper
2 tbsp. unsalted butter
2 large onions
2 tbsp. thyme
1 Pack Jus Rol Puff Pastry
50g olives (optional)
Heat oven to 200 degrees C (180 fan)
Mix Gruyère, cream cheese, Parmigiano-Reggiano, mustard, oregano, and pepper in a small bowl and set aside.
Melt butter in a large pan, add onions, and cook, stirring occasionally, over medium-low heat until dark brown and caramelized.
Stir in the thyme and set aside.
Cut pastry into 8 equal sizes pieces
Spread the cheese mixture on the dough, leaving a 1/2-inch border all the way around.
Top with the caramelized onions and the olives.
Bake tarts on parchment-lined baking sheet for 10 minutes, reduce oven temperature by 20 degrees, and bake until puffed and golden – approx. 12 minutes more.
Idea : Why not try topped with ham and figs.
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