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Cheese Tartlets With Onion Confit
A delightful little open tartlet with the tang of onion, a pleasure to the palatte
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Ingredients
CHEESE PASTRY
- 700gm soft flour
- 150gm grated cheddar
- 150gm grated Parmesan
- 400gm butter
- 12gm salt
- 2gm paprika
- 240ml water (approx)
ONION CONFIT
- 250gm Spanish onions
- 250gm brown onions
- 50gm garlic
- 200gm butter
- 100gm brown sugar
- 100ml balsamic vinegar
- 2 sprigs Rosemary
- Salt and pepper
Preparation
Sift flour into bowl, cut butter into small chunks and then rub through flour. Once evenly through, add cheeses, salt and paprika and form a bay, add 200ml of water and then combine until dough comes together Add remaining water if needed Wrap in cling wrap and rest for at least one hour in fridge In a canape, tartlet mould roll out to min 4mm and cut with round cutter to suit mould, refrigerate for 10mins, and then bake in a moderate oven (170c) for approx 6-8 minutes. When golden, turn out of moulds. To make confit peel and slice onions and garlic Finely chop rosemary In a pot caramalise butter, sugar and balsamic vinegar Add onion and garlic, rosemary, salt and pepper Cook down slowly (approx 40 minutes on low) until jam-like Taste to season at finish Spoon into cheese tartlets and enjoy!
Notes/Tips/References
NOTE: ADD SOME CRUMBLED RICOTTA OR GOATS CHEESE FOR EXTRA CREAMINESS