Red onion confit, fresh thyme and goat cheese tartelettesPosted: April 26, 2011
I first saw the onion confit and and goat cheese tartelettes on Mafalda Pinto Leite’s website (here, in Portuguese). It looked easy enough, but things went South when ready-made caramelized onion the recipe called for was nowhere to be find in Zurich. The only solution was to embark on a quest for the perfect red onion confit recipe. Finally, it was C’est moi qui l’ai fait who offered the perfect method for a luscious red onion confit. And, since they had gone through all the trouble of doing their own jam from scratch, it was only fair to give it a go to their tartelette. It was a good call – the whole batch was gone in less than a sigh.
Red onion confit, fresh thyme and goat cheese tartelettes
- 1 roll of puf pastry
- 1 pot of red onion confit (recipe here)
- 1 fresh soft goat cheese, crumbled
- 1 yolk
- 1 tablespoon of milk
- Fresh thyme
Preheat the stove to 210oC
Spread a bit of flour all over the kitchen top, and lay the pastry roll. Mix the yolk with the milk, and brush it all over the pastry surface.
Cut it in squares (4cm side), and place them on the baking tray.
Drop a teaspoon of onion confit at the center of each square (the corners should be free, so they can puff). On top of the confit, put the equivalent of a small teaspoon of cheese. Sprinkle with fresh thyme.
It is now ready to put on the stove, for about 8min, or until the pastry is golden.