Cipollini Tart

Name: Cipollini Tart
Ingredients: 10 -15 cipollini onions, depending on size; 15 ml butter; 15 ml compliments olive oil; 10 ml lemon juice; 20 ml maple syrup; 1 sheet frozen puff pastry, thawed; 60 ml feta cheese; 60 ml ricotta cheese; 30 ml sour cream; 5 ml fresh thyme; 2 12 ml dried oregano; salt and pepper; 1 red bell pepper, thinly sliced; 1 Broccolini, separated into small florets

14 ingredients

10 steps

Ingredients

10 -15 cipollini onions, depending on size
15 ml butter
15 ml compliments olive oil
10 ml lemon juice
20 ml maple syrup
1 sheet frozen puff pastry, thawed
60 ml feta cheese
60 ml ricotta cheese
30 ml sour cream
5 ml fresh thyme
2 12 ml dried oregano
salt and pepper
1 red bell pepper, thinly sliced
1 Broccolini, separated into small florets

Directions

1

Preheat oven to 190C (375F).
2

Peel onions and skillet-glaze in butter, oil, lemon juice and 10 ml (2 tsp.)
3

of maple syrup for about 10 minutes over medium heat.
4

In the meantime, lay puff pastry sheet on a baking sheet covered with parchment paper.
5

Fold over each edge of pastry to create a border and prick pastry bottom with a fork.
6

Combine feta, ricotta, sour cream, remaining maple syrup, thyme and oregano in a food processor.
7

Season.
8

Spread mixture over puff pastry, then top with glazed cipollini, red pepper and broccolini.
9

Bake for 25 to 30 minutes.
10

Garnish with fresh thyme and lemon zest to taste, then cut into small squares and serve hot or cold as a cocktail appetizer.