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| Brie & Onion Tarte |
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| Equipment |
You’ll need one 9” tart pan.
350 pre-heated oven
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| Ingredients for Filling |
1/2 Wheel Brie Cheese (rind removed)
3 cup Heavy Cream
Salt and Pepper, to taste
2 tsp chopped Garlic
8 Egg Yolks
1/4 cup Flour
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| Ingredients for Crust |
1 cup Nuts (almonds, pecans, pistachios,
pine nuts, any combination)
1 tsp salt
1/2 cup All-Purpose Flour
1 tbsp fresh Herbs or 1 tsp dried Herbs (basil,
chives, rosemary, herbes de provence)
1/4 cup cubed Butter (cold)
1 cup Ice Water
1 sheet Puff Pastry, optional
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| Ingredients for Topping |
1/2 Wheel Brie Cheese, cut into 8 slices
2 onions, caramelized* (to caramelize onions,
cut in slivers, then sauté over low heat,
stirring ever 3-5 minutes, until onions are
golden brown)
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| Method Brie & Onion Tarte |
| In food processor, grind nuts, and then add flour,
salt and herbs. Process until well blended. Add
butter, one cube at a time, until mixture starts to
clump together slightly. Put mixture into a bowl.
Using a fork or clean hands, slowly work in butter
until mixture is firm. Press crust evenly into tart
pan, covering sides. Poke bottom of pan with a
fork, and then bake 15 minutes. Set aside.
Optional – Press puff pastry into tart pan,
trimming edges – set aside.
In a medium saucepan, bring cream, garlic and
salt and pepper to a simmer. Cube cheese and
add slowly, stirring constantly until cheese is melted.
Remove from heat. In a medium bowl, whisk
egg yolks, then add flour, whisking until blended.
Slowly whisk in cream and cheese mixture. Pour
into prepared tart pan.
Bake at 350 for 30 minutes until tart is puffy,
golden brown and firm in the middle.
Top with onions and cheese slices and bake
5 minutes or until cheese is melted.
Serve warm. |
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