Onions, roasted peppers hummus and strong cheddar tartlets
15
15
4
No
Ingredients
- 3 minced onions or 1 1/2 package of 250 g (6 cups) of sliced leeks
- 15 ml (1 tablespoon) of chopped thyme
- 1/2 package of 400 g of puff pastry
- 125 ml (1/2 cup) of roasted red peppers hummus
- 250 ml (1 cup) of grated strong cheddar
- 30 ml (2 tablespoons) of butter
- 15 ml (1 tablespoon) of savory leaves
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- In a pan, melt butter at medium heat. Brown onions or sliced leeks with thyme for 6 to 8 minutes. Remove from heat and cool down.
- Over a floured surface, lower puff pastry dough into a square of 25 cm (10 inches). Then, slice it into four squares.
- Spread squares with hummus while letting a space of 1 cm (1/2 inch) free border. Spread onions or sliced leeks with thyme over squares, then cover with cheddar.
- Oven bake for 15 to 20 minutes.
- When out of the oven, spread with savory if desired.
Chef’s note
Idea for side dish: Olives mesclun salad, sweety-salty vinaigrette
In a large salad bowl, mix 60 ml (1/4 cup) of olive oil with 30 ml (2 tablespoons) of maple syrup, 15 ml (1 tablespoon) of cider vinegar and 15 ml (1 tablespoon) of Espelette pepper. Salt and add 750 ml (3 cups) of msclun salad, 75 ml (1/3 cup) of sliced green olives and 75 ml (1/3 cup) of dried cranberries. Stir.
