|
Rating
1
people
1
people
Tartlets With Le Baluchon and Caramelized Onions
Ingredients
12 tartlet crusts (store-bought)
1 cup (250 ml) Le Baluchon, rind removed, grated
2 eggs
1 cup (250 ml) of 15% cream
1 pinch of ground nutmeg
Salt and freshly ground pepper, to taste
Preparation
Preheat oven to 400° F (200° C).
Bake tartlets for 10 minutes or until crusts are golden.
Whisk cheese, eggs, cream and nutmeg in the food processor until the mixture is smooth. Add salt and pepper. Fill tartlets with the cheese mixture. Garnish with caramelized onions. Bake for 10 more minutes or until the filling is golden.
Caramelized Onions
3 tbsp. (45 ml) butter
1 cup (250 ml) pearl onions, halved
2 tbsp. (30 ml) sugar
1 tbsp. (15 ml) balsamic vinegar
1 tbsp. (15 ml) fresh rosemary, chopped
In a large frying pan, melt the butter and brown the onions for 5 minutes. Add the sugar and the balsamic vinegar. Continue cooking for 5 minutes until the onions are caramelized. Add the rosemary.
12 tartlet crusts (store-bought)
1 cup (250 ml) Le Baluchon, rind removed, grated
2 eggs
1 cup (250 ml) of 15% cream
1 pinch of ground nutmeg
Salt and freshly ground pepper, to taste
Preparation
Preheat oven to 400° F (200° C).
Bake tartlets for 10 minutes or until crusts are golden.
Whisk cheese, eggs, cream and nutmeg in the food processor until the mixture is smooth. Add salt and pepper. Fill tartlets with the cheese mixture. Garnish with caramelized onions. Bake for 10 more minutes or until the filling is golden.
Caramelized Onions
3 tbsp. (45 ml) butter
1 cup (250 ml) pearl onions, halved
2 tbsp. (30 ml) sugar
1 tbsp. (15 ml) balsamic vinegar
1 tbsp. (15 ml) fresh rosemary, chopped
In a large frying pan, melt the butter and brown the onions for 5 minutes. Add the sugar and the balsamic vinegar. Continue cooking for 5 minutes until the onions are caramelized. Add the rosemary.