Tiny Tarte

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I knew I bought those ring molds in Paris for a reason! Saw this easy peasy clip of a tiny taste that can be whipped up in about 20 minutes as an add on for salad, or a more substantial appetizer.

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Peel and slice 2 small onions and sauce in butter with any fresh herb you might happen to have. I used the tarragon I had left from a previous recipe. You also need to add about 1/4 tsp of sugar and let the onions really caramelize in the pan. Move them so they don’t stick.

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Roll out a premade pie dough sheet or puff pastry sheet ( shown here) and use either a ring mold or round cookie cutter to cut the bottom and tops.

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Leave the ring mold in place and add the sautéed onions and the tiniest bit of shredded cheese end of your choice like gruyere or swiss. Top with the second disk of dough and remove the ring mold.

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Brush the top with egg wash and bake in a 400° oven for about 20 minutes or until the top crust browns nicely. The onions will mostly stay inside, but are easily coached back into place with a fork. Use a spatula to slide off the baking tray and place on plate or salad the has been pre dressed!

 


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