Cipollini Tart
Ready In: 1 hr 5 mins
Serves: 8
Ingredients
- 10 -15 cipollini onions, depending on size
- 15 ml butter
- 15 ml compliments olive oil
- 10 ml lemon juice
- 20 ml maple syrup
- 1 sheet frozen puff pastry, thawed
- 60 ml feta cheese
- 60 ml ricotta cheese
- 30 ml sour cream
- 5 ml fresh thyme
- 2 1⁄2 ml dried oregano
- salt and pepper
- 1 red bell pepper, thinly sliced
- 1 Broccolini, separated into small florets
Directions
- Preheat oven to 190°C (375°F).
- Peel onions and skillet-glaze in butter, oil, lemon juice and 10 ml (2 tsp.) of maple syrup for about 10 minutes over medium heat.
- In the meantime, lay puff pastry sheet on a baking sheet covered with parchment paper.
- Fold over each edge of pastry to create a border and prick pastry bottom with a fork.
- Combine feta, ricotta, sour cream, remaining maple syrup, thyme and oregano in a food processor.
- Season.
- Spread mixture over puff pastry, then top with glazed cipollini, red pepper and broccolini.
- Bake for 25 to 30 minutes.
- Garnish with fresh thyme and lemon zest to taste, then cut into small squares and serve hot or cold as a cocktail appetizer.
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