Appetizer tart with red onion jam and brie
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First we prepare the dough, mix the flour, butter, salt and eggs. We don't have to knead much, we have to form a ball. Put in the fridge for an hour or preferably overnight.
Peel an onion and cut it into slices. Melt 80 g butter in a pan, put the onion, and simmer for 20-25 minutes until caramelized. Add the sugar and mix continuously, then add the balsamic vinegar and a little salt, then cook for 5 minutes and remove from the heat.
Heat the oven. Take the dough out of the fridge, roll it and put it in a tart shape. Put in a well-heated oven for 15-20 minutes.
Remove the dough, pour the red onion jam over the dough, cut cheese slices and decorate the cake.
Put the dough in the oven for 10 minutes.
Leek tart with Brie cheese
I like tarts for the ease and speed with which they are made, for the practically innumerable combinations you can use. It is an ideal entree for a table with several guests, but you can turn them into a appetizer as well. It is enough to cut the dough in the form of smaller discs and you get semi-busses, as we did in the Quick Busses with goat cheese, tomatoes and pesto sauce. This time, I offer you a delicious combination of sweet leek, creamy Brie cheese and fragrant thyme.
By the way, did you know that Brie is the best known of the French cheeses, which is why she is nicknamed & # 8220The Queen of Cheeses & # 8221? Obtained from cow's milk and bearing the name of the region in which she was born, Brie can be served very well for dessert, along with some grapes or apples. And for the more daring, there is the option of combining with nuts, raspberries or strawberries, after which everything is & # 8220clothed & # 8221 in a chocolate sauce :).
Returning to my tart, for more efficiency, I used a puff pastry I bought. But if you have more time, I recommend you try a Pate brisee, according to the recipe HERE. And if you want an even more consistent tart, you can also add a mixture of liquid cream and eggs like Quiche Lorraine.
& # 8211 puff pastry dough 400 g
& # 8211 leek 2 pcs. (250 g)
& # 8211 butter (65% fat) 30 g
& # 8211 Brie cheese 250 g
& # 8211 thyme 1/2 tablespoon (I put it dry, but it's preferably fresh)
& # 8211 pepper
Preheat the oven to 220 degrees Celsius. Cut the leeks into small pieces and sauté them in melted butter for a few minutes. Just enough to soften the leeks a little. Mix it with half the amount of thyme. Spread the puff pastry in the shape of a tart, press so that it molds to the walls of the mold and cut out the excess dough. Prick the dough with a fork so that it does not swell too much in the oven. Distribute the warm leek evenly.
Place the Brie cheese on top, cut into pieces. Sprinkle with the remaining thyme and a little freshly ground pepper. Put in the hot oven and leave for 25-30 minutes, until the puff pastry is puffed and nicely browned.
Let the tart breathe for a few minutes before slicing. If it remains, it can be reheated in the microwave.
Appetizer tart with red onion jam and brie - Recipes
Ingredients for a round shape of 27 cm:
200 g of flour
200 gr of sugar (I put 150 gr and it's sweet enough)
200 gr of soft butter (I put 120 ml of oil)
2 eggs and a yolk - beaten
1 teaspoon baking powder
grated peel of a lemon
a pinch of salt
jam or jam
I put in the robot first the flour with the sugar and the baking powder, I mixed for a few seconds, then I added beaten eggs with a pinch of salt, grated lemon peel and oil.
I mixed everything until I obtained a homogeneous composition, which I poured into a round tray lined with baking paper.
I leveled the dough with a spoon, I made holes with a spoon (but it doesn't have to reach the bottom of the tray), which I filled with peach jam, and others with apricot jam. You can use only one kind of jam or even more, for example for each nest you can use a different jam / jam. The idea with several kinds of jam was given to me by Geany :).
Red onion chutney
I mentioned you before of the red onion chutney when I tempted you, more than two years ago, with some delicious Crostini with blue cheese and onion chutney. Well, I thought it wouldn't hurt to allocate a separate post to chutney, given that lately, I've come across more and more references to this category of dishes. If I had to define chutney, it would be very difficult for me. Traditionally, for his mother in southern India, chutney was a mixture of spices, vegetables and / or fruits, with a texture ranging from coarse to fine. Once crushed in a mortar, in a certain order, the spices were then sautéed in vegetable oil, usually sesame or peanuts. When it arrived on the lands of the Old Continent, thanks to the British, the chutney underwent substantial changes, becoming a reduction of vegetables or fruits with sugar and vinegar.
There are countless varieties of chutney, sweet, spicy, sour, from the & # 8220 banal & # 8221 onion or garlic chutney to the plum (find a variant HERE), ginger, lime, hot peppers, mango and almost anything that will pass you by through the head. An extremely popular chutney in the UK and US mixes mango with raisins, onions, vinegar, lime juice, tamarind and various spices. In our country, we have seen that the name of & # 8220dulceata & # 8221 (onion jam, hot pepper jam, etc.) is slowly gaining ground, obviously in association with the jams we are used to. Please tell them what you want, just try the chutneys, preferably homemade (you can also find different assortments on the shelves of the big stores). Okay, okay, you'll say, but what should we try? Well, I go great with steaks and cheeses (if you shake hands, and foie gras). I sorted, and this time, the red onion chutney into a cheese dish. More precisely, for some mini-tarts with gorgonzola and mascarpone, and the result was millions :).
You should also know that about 120 g of chutney came out of the quantities below and that it can be stored very well in the refrigerator for several days. If you put it in sterilized jars, I understood that it can be kept in the pantry for a longer time, but I did not try one. I prefer to prepare it on the spot, especially since it's so easy (and, between us, I don't even have storage space).
& # 8211 red onion 200 g
& # 8211 brown sugar 1 tbsp (20 g)
& # 8211 balsamic vinegar 2 teaspoons
& # 8211 oil (peanut or olive) 1 tbsp
In a double-bottomed saucepan, over low heat, put the oil, onion (cut into large pieces) and brown sugar. Stir gently until the sugar melts and the onion begins to release its juice. Leave for about 10 minutes, stirring occasionally, then add the vinegar. Leave for another 10-15 minutes. At the end, the onion should be slightly caramelized, but a little crispy (not porridge).
Allow the chutney to cool, place it in a hermetically sealed box or jar and store it in the refrigerator until use.
Appetizer tart with red onion jam and brie - Recipes
- 1 packet pumpernickel bread
- 1 pack of sliced smoked salmon
- 1 box 340gr. cheese cream
- 1/2 red onion
- 1 tablespoon capers
- 1 tablespoon marar
- 2-3 green garden cucumbers
- 2-3 radishes, olives, green parsley for decoration
- salt and pepper to taste
Spread the cream cheese on a slice of bread, cover with slices of smoked salmon and then slices of cucumber.
Repeat the procedure with the next slice.
. and then with the next and the next. until the bread runs out.
Then cover the cake with cream cheese and decorate as you like with slices of cucumber, radish, salmon, olives, green parsley or whatever you have on hand and consider that it fits.
- 1 long cucumber
- Philadelphia cheese with onions and greens
- 1 red onion
- carrot and dill for garnish
Wash the cucumbers, cut into 4 cm pieces, peel the peel and insert the core with a teaspoon. Then fill the castrvetii with cream cheese, present the finely chopped red onion and decorate with dill leaves and carrot slices.
My mother would bite into one.
With or without ligature. :)
Lia, these were just the second course heating, bean soup. I found some smoked sticks but with a thicker cheek, not as thin and pink as in the north)
Anchovy salad needed
- 300 & # 8211 400 gr anchovies (not to be confused with anchovies)
- 2 red onions, more presentable
- 1 carrot
- 1 handful of olives
- a spoonful of capers
- Apple vinegar
- olive oil
- fresh parsley
1. Wash the fish. let it drain well and put it on a dry towel to drain. Cut the onion julienne & # 8211 fidelity & # 8211 scales (they all represent the same kind of onion cut: cut the onion in half lengthwise and then slice the halves). We clean the carrot and cut it into thin strips with the help of the cleaner or we put it on the larger grater. Carrots give a little sweetness to anchovy salad. Put the anchovies in a bowl, add the chopped onion and carrot, olives and capers.
2. In a bowl, put 4 tablespoons of olive oil, 2 tablespoons of apple cider vinegar (when buying vinegar, read the label, to be obtained by fermentation, from fruit, but not vice versa, by diluting acetic acid), a powder of freshly ground pepper and lightly beat the mixture with a fork until it becomes a suspension and is no longer transparent. Add rain over the salad and mix gently to wrap the dressing ingredients well.
Red Onion Jam
Peel the onion, cut it in half and then in its width, slices neither too small nor too large (preferably 5 mm - so as not to crumble during cooking). We rather squeeze a little lemon juice so that it does not oxidize and invigorate the color.
Prepare a large bowl with a thick bottom, heat the oil and caramelize 5-6 tablespoons of sugar, stirring constantly, until you get a beige color (not brown as we do with burnt sugar cream!). We come quickly with the onion over this caramel and we harden it until it becomes glassy, we don't fry it but we just harden it quickly, over a high heat, stirring from time to time.
I insist on this fact because, unlike the classic (French) onion soup, where we cook the onion for a long time over a low heat, the jam is the other way around.
When the onion is glassy, but still firm, salt it, quench it with red wine, add the rest of the sugar, balsamic vinegar and boil until the syrup (sample drop on a saucer) binds to a moderate heat (reduce the flame as soon as it starts to boil, otherwise makes too much foam).
This takes about 30-45 minutes, if you have a large vessel and evaporation is more severe. Before extinguishing the flame, add the spice powder, smell and taste if you need something else we can add at the end maybe you like it faster and then the olive oil with chili pepper is not enough - you can put the pieces of dried hot pepper or powdered ginger (the fresh one must be grated and put before the dry spices, take it a little fire and on it with the onion)
If we like what we tasted, we put the hot jam in hot jars, we screw them and turn them upside down, until they cool.
It can be served on absolutely any grill, meat (especially faded ones), grilled vegetables, or any boiled meat or steamed vegetables or, as I posed, panties eaten with pickles and red onion jam. and so on
Of course, I couldn't photograph every step, although after the wine comes in, the man doesn't cry anymore but the cracker, yes - the steam makes him cry, LOL.
Accompanies and successfully fulfills any vegetarian food (ovo - lacto, vegan, etc.) compensates and pigments a maybe dull lunch (as was my calzone - only with bolognese sauce, urda, cherries and mushrooms)
A special mention would be that it does not smell of onions. Rather the nutcracker garnish. It's slightly sweet - sour and hot if you put it hot.
I assure you that it is a good companion, even if initially you will have reservations about the title of the recipe!
My boss in the kitchen
I chose pancakes for the first blog recipe because they are simple to make and I was sure it was hard to fail, especially since I was inspired by the blog of one of my favorite food bloggers, Laura Adamache.
Fluffy, not too sweet, but not too bland, American pancakes are, for me at least, and I guarantee that for my dear husband, or rather "executive sous chef", one of my favorite desserts, precisely because of its simplicity and because can be "matched" with various sauces, fruits, ice cream, etc.
2 cups of white flour
2 cups of milk
3 teaspoons baking powder
1/2 teaspoon baking soda
5 tablespoons sugar
2 sachets of vanilla sugar
6 tablespoons oil
Separate the egg whites from the yolks and beat with a mixer until they turn into a hard and shiny foam. The yolks, with the two sachets of vanilla sugar and the five tablespoons of caster sugar are together for a maximum of five minutes, then add the two cups of milk and the six tablespoons of oil.
In another bowl, mix the flour with the baking powder and baking soda, then add the mixture of egg yolks and milk and mix at medium speed until all the lumps disappear. Then add the egg whites and mix gently from top to bottom with a spatula, with wide movements, to allow the mixture to have a consistency as airy as possible. In the end, a thick mixture should come out, like a cream, just like in this image.
Heat a frying pan, preferably non-stick, and grease it with a napkin soaked in oil or melted butter. It is the only time you have to grease the pan, as the composition already has enough oil, due to the six tablespoons mixed in the yolks. Depending on how big you want the pancakes to come out, put the composition in a pan with a polish. There is no need to spread the mixture because it will take the circular shape alone. It does not take more than a minute and a half until it is ready on one side, and you will realize this when air bubbles start to appear on the surface of the pancake. Then it's time to turn the pancake and leave it on the fire for another approx. one minute. It should be golden, not brown, so try to keep the fire medium to high, but not too high because it could burn.
We served them, this time, with cherry sauce (250 grams of pitted cherries boil for 5 minutes with three tablespoons of sugar or honey and two slices of lime), but they are good with almost any syrup or jam.The preparation time is not very long. For the composition you will not need more than 10-15 minutes, and for frying about 20-25 minutes. I didn't count how many pieces come out, but there are many!
The pictures aren't great, but they're just about anything I can take out of my pocket. In the following recipes I will try to post more pictures with the preparation process.
Simona's WorldI really like eggs. In any combination. Unfortunately, my boyfriend is not a big fan, and that's why when they have breakfast or lunch alone, I shake my head. Today I offer jumari with dill and red onion.
Skin the temptation! At this hour I hope to resist not doing such a thing!
Haplea, you're absolutely right!
Even this recipe reminded me of my childhood! Super!
If you only knew how much I like it.
Adina, I know. I would eat daily! Kiss
Oana, there will be some more recipes like this. I think that the holidays produce a certain melancholy :) Kisses
Cristina, I know ... me too ... Kisses