Baluchon Cheese and Caramelized Onion Tarts
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 35 min |
servings
| Category: | Appetizers |
| Subcategory: | Cheeses |
| Source: | www.fromagesdici.com |
Recipe ingredients
- 12 frozen tart shells
- 1 cup (250 mL) grated, rind removed Baluchon cheese
- 2 eggs*
- 1 cup (250 mL) table cream (15% m.f.)
- Pinch of grated nutmeg
- Salt and freshly ground pepper to taste
- Caramelized onions
- 3 Tbsp. (45 mL) butter*
- 1 cup (250 mL) halved pearl onions
- 2 Tbsp. (30 mL) sugar*
- 1 Tbsp. (15 mL) Irresistibles balsamic vinegar*
- 1 Tbsp. (15 mL) chopped fresh rosemary
- Salt and freshly ground pepper to taste
Preparation
Preheat oven to 400°F (200°C).
Bake tart shells 10 minutes or until golden.
In a food processor, mix cheese, eggs, cream and nutmeg together until smooth. Season with salt and freshly ground pepper. Set aside.
Caramelized onions
Melt butter in a big skillet and cook onions over medium heat for 5 minutes or so until golden brown. Add sugar and balsamic vinegar. Continue cooking for 5 minutes until onions are caramelized. Add rosemary. Season with salt and freshly ground pepper. Spoon Baluchon mixture into tart shells. Top with caramelized onions. Bake about 10 minutes or until filling is golden brown.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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