| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
c |
Thinly sliced onions |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
ts |
Chopped garlic |
| 1/4 |
lb |
Goat cheese; crumbled |
| 1 |
|
Sheet; (15 by 10 inches) |
|
|
; frozen puff pastry, |
|
|
; defrosted |
| 1 |
lg |
Egg; lightly beaten |
| 1 |
tb |
Chopped fresh parsley leaves |
INSTRUCTIONS
Preheat the oven to 375 degrees F. Line a baking sheet with parchment
paper. In a medium skillet, over medium heat, melt the butter. Add the
onions. Season with salt and pepper. Saut. until the onions start to wilt,
about 4 minutes. Stir in the garlic and continue to cook for 1 minute.
Remove from the heat and cool completely. In a mixing bowl, combine the
onions and cheese. Mix well. Season with salt and pepper. With a 2 1/2 inch
cookie cutter, cut 24 rounds of the puff pastry. Place them on the
parchment-lined baking sheet, prick each round randomly with the tines of a
fork, and brush with the beaten egg. Spread a tablespoon of the onion
mixture on each round, leaving a 1/8-inch border. Bake until lightly
browned, about 15 minutes. Remove from the oven and sprinkle with the
parsley. Serve warm.
Yield: 24 tarts
Converted by MC_Buster.
Per serving: 873 Calories (kcal); 68g Total Fat; (69% calories from fat);
43g Protein; 24g Carbohydrate; 368mg Cholesterol; 690mg Sodium Food
Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 10
Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC67
Converted by MM_Buster v2.0n.
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