- 1 package Dufour puff pastry, defrosted
- olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 garlic cloves finely chopped
- 1 tsp. sugar
- salt and fresh ground black pepper
- 2 Tbs. balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 2 tsp. chopped chives
- 1/3 cup (about) grated Parmesan
- 4 ounces herbed or plain chevre (goat cheese)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- a few basil leaves shredded finely
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Golden Brown and Savory
Caramelized Onions:
Heat 3 tablespoons of olive oil in a large skillet over medium to
low heat and add the onions and garlic. Let them cook slowly for about 20 minutes,
stirring occasionally, until the onions are soft and beginning to turn golden, and there is almost no
moisture remaining in the skillet. Add sugar, 1/2 teaspoon salt, 1/4 teaspoon
pepper, balsamic vinegar, and thyme and continue to cook for another 10 minutes,
until the onions are lightly browned. Remove from the heat.Unfold a sheet of pastry on a lightly
floured surface and roll it slightly with a rolling pin on a lightly
floured surface. Using a pizza cutter or knife, divide it into 12
rectangles. Transfer rectangles to baking sheets lined with parchment
paper.
 |
| Pastry rectangles ready for Oven |
Using a sharp paring knife, score a 1/4-inch-wide border around
each pastry rectangle. Prick the pastry inside the score lines with the
tines of a fork and sprinkle with grated Parmesan on each
round, staying inside the scored border.
Divide the of the onion mixture evenly, again staying within
the scored edge.
Crumble goat cheese on top of the onions. Top each with a tomato slice in the center. Brush the tomato
lightly with olive oil and sprinkle with basil, salt, and pepper.
Finally, sprinkle a bit more parmesan on top
Bake for 20 to 25 minutes, until the pastry is golden brown, rotating sheets as necessary. Serve hot or
warm.
BLUEBERRY LEMON TRIFLE
serves 12
- 1 Pound Cake (plain or lemon) purchased or made from your favorite recipe
- 1 jar Lemon Marmelade
- 4 pints fresh blueberries
- 1 8oz package cream cheese softened
- 1/4 cup sugar
- 2 cups heavy cream divided
- 1/4 cup Grand Marnier or Triple Sec
In a straight-sided glass bowl, carefully spoon in a layer of the berry mixture. Follow with a layer of cake cubes. Spoon or brush the cake cubes with the marmelade-liqueur mixture. Spoon in a layer of the cream mixture. Repeat layers ending with berries.