Easy Cipollini Onion Tart Recipe
Prep Time
Price Per Serving
Cooking Mode
5 ml (1 tsp.) tsp. fresh thyme
2.5 ml (½ tsp.) tsp. dried oregano
To taste salt and pepper
1 red bell pepper
1 broccolini separated into small florets
30 ml (2 tbsp.) tbsp. sour cream
60 ml (¼ cup) cup ricotta cheese
60 ml (¼ cup) cup feta cheese
1 sheet frozen puff pastry, thawed
20 ml (4 tsp.) tsp. maple syrup
10 ml (2 tsp.) tsp. lemon juice
15 ml (1 tbsp.) tbsp. Compliments olive oil
15 ml (1 tbsp.) tbsp. butter
10 15 cipollini onions, depending on size
5 ml (1 tsp.) tsp. fresh thyme
2.5 ml (½ tsp.) tsp. dried oregano
To taste salt and pepper
1 red bell pepper
1 broccolini separated into small florets
30 ml (2 tbsp.) tbsp. sour cream
60 ml (¼ cup) cup ricotta cheese
60 ml (¼ cup) cup feta cheese
1 sheet frozen puff pastry, thawed
20 ml (4 tsp.) tsp. maple syrup
10 ml (2 tsp.) tsp. lemon juice
15 ml (1 tbsp.) tbsp. Compliments olive oil
15 ml (1 tbsp.) tbsp. butter
10 15 cipollini onions, depending on size
Directions
1Preheat 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.
2In the meantime, lay puff pastry sheet on a baking sheet covered with parchment paper.
3Fold over each edge of pastry to create a border and prick pastry bottom with a fork.
4Combine feta, ricotta, sour cream, remaining maple syrup, thyme and oregano in a food processor. Season.
5Spread mixture over puff pastry, then top with glazed cipollini, red pepper and broccolini. Bake for 25 to 30 minutes.
6Garnish with fresh thyme and lemon zest to taste, then cut into small squares and serve hot or cold as a cocktail appetizer.
7To peel cipollini more easily, simply plunge them in boiling water for about 30 seconds.
Tips
1
To peel cipollini more easily, simply plunge them in boiling water for about 30 seconds.
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